Stuffed Chicken Breasts

By Stonyfield

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: 1 hr

Level: Medium

Prep: 20 mins

Cook: 40 mins

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
  • directions

    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.

    make it with yogurt instead!