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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!

Ready in: Level: Medium
Prep: Cook: Yields: 4 Servings


  • 1/2 c Stonyfield Organic Whole Milk Plain Yogurt

  • 1/4 c Parmesan cheese (grated)

  • 1/4 c fresh basil (chopped)

  • 4 sun-dried tomatoes (not oil packed, finely chopped)

  • 1 clv garlic (finely chopped)

  • 1/4 t Italian seasoning

  • 4 chicken breasts (trimmed of visible fat)

  • 1/2 c panko breadcrumbs

  • wooden toothpicks

Calories: 240, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 2.5g, Cholesterol: 85mg, Sodium: 370mg, Total Carbohydrate: 13g, Dietary Fiber: 1g, Sugars: 3g, Protein: 30g, Vitamin A: 6%, Vitamin C: 6%, Calcium: 15%, Iron: 8%


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.