Stuffed Chicken Breasts
For family pleasing appeal, you can't go wrong with a surprise filling of fresh basil and sun-dried tomatoes tucked into each breast. The yogurt-ricotta base works with other add-ins as well, so feel free to experiment!
Yields: 4 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Tags
Cook's Tools
Ingredients
| 1⁄2 | c | plain Stonyfield Organic Whole Milk Yogurt |
| 1⁄4 | c | grated Parmesan cheese |
| 1⁄4 | c | chopped fresh basil |
| 4 | sun-dried tomatoes (not oil packed (finely chopped) | |
| 1 | clove | garlic (finely chopped) |
| 1⁄4 | tsp | Italian seasoning |
| 4 | chicken breasts (trimmed of visible fat) | |
| 1⁄2 | c | panko breadcrumbs |
| wooden toothpicks |
Directions
Heat oven to 425°. In a small bowl, stir together yogurt, Parmesan cheese, basil, sun-dried tomatoes, garlic and Italian seasoning until well combined; set aside.
Using a paring knife, cut deep pockets in the thickest part of the breasts, about 2 inches wide. Spoon about 2 scant tablespoons of the yogurt mixture into each pocket. Seal closed with 3 wooden toothpicks.
Spread about 1 tablespoon of remaining filling over top of each breast. Sprinkle 2 tablespoons panko over each breast, pressing to adhere. Spritz top of chicken breasts with nonstick cooking spray.
Place chicken in a 9 x 13 x 2-inch baking dish. Bake at 425°for 35 to 40 minutes or until chicken registers 160°on an instant-read thermometer. Serve immediately.
Nutrition Information
|
240
CALORIES
|
6g
TOTAL FAT
|
30g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
240
60
|
||
| % Daily Value* | ||
| Total Fat | 6g | |
| Saturated Fat | 2.5g | |
| Trans Fat | 0% | |
| Cholesterol | 85mg | |
| Sodium | 370mg | |
| Total Carbohydrate | 13g | |
| Dietary Fiber | 1g | |
| Sugars | 3g | |
| Protein | 30g | |
| Vitamin A | 6% | |
| Vitamin C | 6% | |
| Calcium | 15% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
