This one pan dish of chicken stuffed with salty, oozing mozzarella, sun dried tomato paste and basil, and served with vine roast tomatoes, is quick to make and totally delicious. Serve with fresh bread for a perfect summer dinner.
5 from 1 vote

Sun Dried Tomato, Basil and Mozzarella Chicken

Course: Mains
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4 people
Author: Anna Bloomfield
This one pan dish of chicken stuffed with salty, oozing mozzarella, sun dried tomato paste and basil, and served with vine roast tomatoes, is quick to make and totally delicious. Serve with fresh bread for a perfect summer dinner.
Print Recipe

Ingredients

  • 4 equal sized chicken breasts
  • 4 heaped teaspoons sun dried tomato paste
  • 16 large basil leaves
  • 1 ball mozzarella cut into small cubes
  • 1 tablespoon light olive oil
  • 1 tablespoon plain flour
  • Salt and pepper
  • 400 g vine cherry tomatoes
  • You will also need bread to serve

Instructions

  • Pre heat the oven to 200°C
  • To make a pocket in the chicken turn the chicken breasts over and look at the fillet so that you can be sure not to slit through to it. Now make an incision in the middle of the side of the chicken breasts using a sharp pointed knife. Try and keep this incision relatively small. Manoeuvre the knife within the breast to create a pocket that runs the full length of the breast. Repeat with the other three breasts.
  • Using a teaspoon stuff the sun dried tomato paste into each of the pockets then spread it out evenly with your fingers. Now stuff each chicken breast with four of the basil leaves and quarter of the mozzarella.
  • Place an oven proof, preferably non-stick, pan on the hob over a medium-high heat and add the olive oil.
  • Lightly dust both sides of each chicken breast with the flour then season well.
  • Place each chicken breast, top side down, into the pan. Sear, without moving, for three minutes. Turn each breast over and sear on the other side for another three minutes. Place the cherry tomatoes around the chicken then pop into the hot oven and cook for twelve to fourteen minutes until the thickest part of each breast is cooked through and the juices run clear.
  • Serve with the bread on the side and the pan juices drizzled over the tomatoes.

Nutrition

Calories: 273kcal (14%) | Carbohydrates: 13g (4%) | Protein: 21g (42%) | Fat: 16g (25%) | Saturated Fat: 4g (20%) | Cholesterol: 42mg (14%) | Sodium: 196mg (8%) | Potassium: 777mg (22%) | Fiber: 6g (24%) | Sugar: 2g (2%) | Vitamin A: 775IU (16%) | Vitamin C: 23.3mg (28%) | Calcium: 548mg (55%) | Iron: 15.6mg (87%)

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