Sun-dried Tomato & Cheese Stuffed Chicken Breasts

BertolliReviews(2)
Mills: "Incredible! ! ! My critical husband said this was…" Read More
8Ingredients
Calories
30Minutes

Ingredients

  • 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
  • 4 ounces shredded mozzarella cheese (cut into 4 equal slices)
  • 3 tablespoons sun-dried tomatoes (drained and chopped, halves, packed in oil)
  • 1/4 cup all-purpose flour
  • 2 tablespoons Bertolli® Classico Olive Oil
  • 2 cloves garlic (finely chopped)
  • 1 1/2 cups bertolli vineyard premium collect marinara with burgundi wine sauc
  • 1/4 cup water

Directions

  1. Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
  2. Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.
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Reviews(2)

Yummly User
Mills 26 Jun
Incredible! ! ! My critical husband said this was the best chicken dish he had ever had; and, he's like Mikey: Mikey doesn't like anything. ( Old cereal commercial).
Calipaul 12 Feb 2017
I'm using Fontina and gouda instead of mozzarella, also roasted red bell peppers mixed with the cheese and tomatoes better flavor (imo) .