Crumbed chicken breasts stuffed with a delicious sun-dried tomato, basil, garlic and cream cheese filling. Serve with steamed vegetables for an easy, fresh meal any night of the week.
I love how versatile chicken breasts are when it comes to dinner time. It's also one of the cheaper cuts of meat, making it ideal for feeding the family. This recipe for Crumbed and Filled Chicken Breast calls for a tasty filling to 'stuff' inside a chicken breast. With a light crumb on the outside, it's baked until golden and can be served with any kind of side. I enjoy mine with steamed vegetables. Yum!
If you like the look of this , check out some of my other favourite chicken dinners, like my Air Fryer Crispy Chicken Drumsticks and my Chicken Parmigiana Tray Bake.
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Ingredient notes:
- Chicken breasts: I chose chicken breasts as you can get more 'bang for your buck', but thighs would be delicious with this filling too.
- Sun-dried tomatoes: If you don't want to buy sun-dried tomatoes, you could use cherry tomatoes. Just note that it may result in a slightly different flavour.
- Breadcrumbs: From the normal variety to panko or gluten free, you can use any kind of breadcrumbs you like!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. In a small bowl, mix together the cream cheese, sun-dried tomatoes, basil and crushed garlic. Set aside.
Cut the chicken breasts by inserting your knife into one side and gently move it back and forth to create a pocket. This helps to keep the filling inside.
Divide the mixture evenly between the four chicken breasts, poking it all the way to the end of the pocket. Use a toothpick or a skewer to secure it together.
Into three separate bowls, place the flour, egg and breadcrumbs. Coat each chicken breast in the flour, then dip it in the egg, then coat it in the breadcrumbs.
Place in an ovenproof dish and repeat with all four chicken breasts.
Place the dish in the oven for 60 minutes until the chicken is golden and cooked all the way through.
Serve immediately with a fresh green salad or steamed vegetables.
Recipe FAQs:
It can be! Simply swap the breadcrumbs and flour for a gluten-free variety.
Yes, you could! Other filling ideas would be some sort of nut (like pinenuts), asparagus, chorizo, or to give it some kick, diced jalapenos!
Storage:
This meal is best served immediately after it is made. However, leftovers can be stored in the fridge for two days in an airtight container.
Reheat in the oven until piping hot.
Top tips:
Soak your toothpicks or skewers in water before using them to hold the chicken breast closed. It helps to prevent them from burning while the dish is baking.
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Crumbed, Filled Chicken Breast
Crumbed chicken breasts stuffed with a delicious sun-dried tomato, basil, garlic and cream cheese filling.
Ingredients
- 150g cream cheese
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 handful fresh basil, chopped
- 1 clove garlic, crushed
- 1 kg chicken breasts
- ½ cup plain flour
- 1 egg, whisked
- 1 cup breadcrumbs
To serve
- Steamed vegetables
Instructions
- Preheat the oven to 180°C fan bake.
- In a small bowl, mix together the cream cheese, sun-dried tomatoes, basil and crushed garlic. Set aside.
- Cut the chicken breasts by inserting your knife into one side and gently move it back and forth to create a pocket. This helps to keep the filling inside.
- Divide the mixture evenly between the four chicken breasts, poking it all the way to the end of the pocket. Use a toothpick or a skewer to secure it together.
- Into three separate bowls, place the flour, egg and breadcrumbs. Coat each chicken breast in the flour, then dip it in the egg, then coat it in the breadcrumbs. Place in an ovenproof dish and repeat with all four chicken breasts.
- Place the dish in the oven for 60 minutes until the chicken is golden and cooked all the way through.
- Serve immediately with a fresh green salad or steamed vegetables.
Notes
- Soak your toothpicks or skewers in water before using them to hold the chicken breast closed. It helps to prevent them from burning while the dish is baking.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 497Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 198mgSodium: 355mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 59g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Donna Eriksen says
I made this chicken dish tonight for our dinner and found it so good and easy to make. It was so delicious will definitely be making again. Thank you VJ Cooks for the awesome recipe xxx
VJ cooks says
Thank you so much for your feedback, Donna.