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! Stuffed Chicken Breasts Go to recipes By Stonyfield American Main DishesFor 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 Print RecipeIngredients1/2 c Stonyfield Organic Whole Milk Plain Yogurt1/4 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 seasoning4 chicken breasts (trimmed of visible fat)1/2 c panko breadcrumbs wooden toothpicksdirectionsStep 1Heat 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 2Using 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 3Spread 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 4Place 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.
