My husband would rather not eat chicken at home since he orders it out a lot. But, sometimes I want chicken, so I had to come up with a new recipe for him to enjoy. He loves sundried tomatoes, so I decided to combine these two flavors into one dish. Here is a stuffed chicken recipe.
The chicken breasts available these days are really too big for one person. Even though I look for smaller ones, this time they were just huge. So, one would do for both of us. I like the bone-in, skin-on chicken breasts as they are more flavorful and keep their moisture better than boneless and skinless. Gathering some ingredients for a simple and quick prep, I chose these.
I created a pocket in the chicken breast.
Then I simply filled it with a layer of julienne cut sundried tomatoes packed in oil.
If I had done this on a day where I had more time, I might have added some sauteed onions too, but not this time. Sprinkle the tomatoes with dried basil, then close the pocket and secure it with toothpicks.
Placing it in a baking dish, sprinkle the top with lemon-pepper, parsley flakes and garlic salt. The amount is variable to your taste, and you can change the seasoning as you like.
Sprinkle with seasoned Panko bread crumbs, and lightly spray with cooking spray.
Bake for one hour, or until the internal temperature of the thickest part of the meat reaches 160 degrees.
One thing I know about Provolone cheese is you cannot bake it long or it disappears. So, after the chicken breast is fully cooked, remove the toothpicks and add two slices of Provolone with a pair of forks to keep from burning your fingers.
Return to the oven for 3 minutes to melt the cheese.
Half of a breast to one portion, makes two.
A little crunch to the top, creamy Provolone in the center, with a wonderful sundried tomato filling. Yum! DH ate it up, and declared it a keeper recipe.
Sundried Tomato Stuffed Chicken
1 large chicken breast, bone in
1/4 cup sundried tomatoes packed in oil
1 tsp garlic salt
1 tsp lemon-pepper
1 tsp dried basil
1 tsp parsley flakes
1/2 cup Panko bread crumbs
2 slices Provolone cheese
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Cut a pocket in the chicken breast. Add sundried tomatoes. Sprinkle tomotoes with dried basil. Close and secure with toothpicks. Sprinkle the top with lemon-pepper, parsley flakes and garlic salt. Add seasoned panko bread crumbs to the top and spray lightly with cooking spray. Bake for one hour or until the internal temperature is 160 degrees. Remove toothpicks, and add provolone to the pocket. Bake three minutes to melt the cheese. Serve and enjoy! Serves 2, with half the breast each.
Do you like stuffed chicken?