A great way to serve chicken breasts is by stuffing it! This Mozzarella and Tomato Stuffed Chicken makes a great mid week family dinner. Serve it with a salad or pasta and you’re all set!
This Stuffed Chicken is honest to goodness great! My whole family enjoyed it and we’ll be adding it to our dinner rotation for sure. You an prep it in advance and keep in in the fridge until ti’s time to bake it. Make it soon and enjoy it as much as we did.
Ingredients
- 2 Chicken breast flattened to about 1/2 inch thickness
- 4 Tomatoes roughly chopped
- 4 Sun dried tomatoes chopped (packed in oil)
- 1 Cup bread crumbs approx 3 slices of bread
- 1 fresh mozzarella ball, grated
- 1/2 Cup parmesan grated
- 2 Tablespoons butter melted
- 1 Tablespoon olive oil
- 2 Garlic cloves crushed
- 2 Tablespoons balsamic vinegar
- Small bunch fresh parsley roughly chopped
- 1 Teaspoon dried basil
- 1 Teaspoon dried oregano
- 1 Teaspoon onion powder
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Preheat oven to 350 degrees F and have ready a deep sided baking dish.
- In a large skillet set over medium heat, add the olive oil and garlic. Let sizzle for just a minute. Add the chopped tomatoes and give a good stir. Cook, stirring occasionally, for about 10 – 15 minutes or until the tomatoes are completely softened. Add the sun dried tomatoes, half of the dried herbs and half of the fresh parsley, balsamic vinegar, salt and pepper. Stir well and leave on heat for about a minute. Remove from heat and add the mozzarella cheese and half of the parmesan. Stir well and set aside.
- In a medium bowl, combine the bread crumbs, remaining parmesan cheese, remaining dry herbs, remaining parsley, garlic powder, onion powder and melted butter. Stir to combine.
- Spoon the mixture in the middle of the chicken breast and fold over firmly. Place in the baking dish. Evenly top with the bread crumb mixture.
- Bake for around 30 minutes or until golden and chicken is cooked through.
- Remove from oven and spoon over the pan juices to serve.
Recipe Notes
- The main ingredients – They key ingredients to giving this dish so much flavour were the sun dried tomatoes and balsamic vinegar. So if you are planning on any substitutions, don’t leave those two out. I would say they are key components to giving the filling such great flavour. And I wasn’t even planning on the balsamic vinegar, it was a complete afterthought. But one that really brought this dish to life.
- Use fresh bread crumbs – I used fresh bread crumbs for a big crumb texture. Don’t use the fine crumb bag kind for this dish.
What To Serve with The Mozzarella and Tomato Stuffed Chicken
I served this with just some simple pasta as you will see here. There is no recipe for the side dish, but here’s what I did if you are interested.
Cooked the pasta, added a little olive oil, sea salt, chopped sun dried tomatoes, a little parmesan and black better. Done! Took just a few minutes and was a great side to this chicken. Salad would also be a great choice for a lighter meal.
Happy Cooking friends and when you are stuck for dinner, there’s always chicken.
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Mozzarella & Tomato Stuffed Chicken
Ingredients
- 2 Chicken breast flattened to about 1/2 inch thickness
- 4 Tomatoes roughly chopped
- 4 Sun dried tomatoes chopped (packed in oil)
- 1 Cup bread crumbs approx 3 slices of bread
- 1 fresh mozzarella ball, grated
- 1/2 Cup parmesan grated
- 2 Tablespoons butter melted
- 1 Tablespoon olive oil
- 2 Garlic cloves crushed
- 2 Tablespoons balsamic vinegar
- Small bunch fresh parsley roughly chopped
- 1 Teaspoon dried basil
- 1 Teaspoon dried oregano
- 1 Teaspoon onion powder
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F and have ready a deep sided baking dish.
- In a large skillet set over medium heat, add the olive oil and garlic. Let sizzle for just a minute. Add the chopped tomatoes and give a good stir. Cook, stirring occasionally, for about 10 – 15 minutes or until the tomatoes are completely softened. Add the sun dried tomatoes, half of the dried herbs and half of the fresh parsley, balsamic vinegar, salt and pepper. Stir well and leave on heat for about a minute. Remove from heat and add the mozzarella cheese and half of the parmesan. Stir well and set aside.
- In a medium bowl, combine the bread crumbs, remaining parmesan cheese, remaining dry herbs, remaining parsley, garlic powder, onion powder and melted butter. Stir to combine.
- Spoon the mixture in the middle of the chicken breast and fold over firmly. Place in the baking dish. Evenly top with the bread crumb mixture.
- Bake for around 30 minutes or until golden and chicken is cooked through.
- Remove from oven and spoon over the pan juices to serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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