Crumbed and Filled Chicken Breast

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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.

One sliced Crumbed Chicken Breast filled with sundried tomatos, basil leaves, garlic ,onion and cream cheese. Served with steamed broccolli on a duck blue dinner plate.

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:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Crumbed, Filled Chicken Breast

Ingredient notes:

The ingredients to make Crumbed Chicken Breast on a grey bench top.

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.

Sliced sundreid tomatos, basil leaves, crushed garlic and onion and cream cheese in a small glass bowl.

Four chicken breasts in a glass dish, the basil, sundried tomato and cream cheese mixture in a small glass bowl to the side.

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.

A hannd slicing through a chicken breast with a sharp knife on a blue chopping board.

Four raw chicken breasts sliced and stuffed with the sundried tomato and basil butter mixture inside in a small white dish.

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.

Four different dishes showing the process of how to crumb the chicken breast for the Crumbed Chicken Breast recipe. One with egg, one with bread crumbs, one with flour and the other with the stuffed and crumbed chicken

4 crumbed chicken breasts in a roasting dish.

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.

4 cooked, crumbed chicken breasts in a roasting dish.

Recipe FAQs:

Is the crumbed and filled chicken breast gluten-free?

It can be! Simply swap the breadcrumbs and flour for a gluten-free variety.

Could I add anything else to the filling?

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

Yield: Serves 4 - 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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: 1
Amount 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

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