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Mozzarella and Sun-Dried Tomato Stuffed Chicken

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Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

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Mozzarella and Sun-Dried Tomato Stuffed Chicken

Created by: Howcan Team

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, mix together 1 cup of shredded mozzarella cheese, 1/2 cup of chopped sun-dried tomatoes, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
  • Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
  • Stuff each chicken breast with the mozzarella and sun-dried tomato mixture, dividing it evenly among the 4 breasts.
  • Season the stuffed chicken breasts with salt and pepper to taste.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  • Remove from the oven and let the chicken rest for 5 minutes before serving.
  • Slice and serve the mozzarella and sun-dried tomato stuffed chicken with your favorite side dishes. Enjoy!
Main Course
Italian

Mozzarella and Sun-Dried Tomato Stuffed Chicken is a classic Italian dish that dates back to the 19th century. This delectable recipe originated in the Campania region of Italy, where skilled chefs would stuff chicken breasts with creamy mozzarella and tangy sun-dried tomatoes, creating a burst of flavors with every bite. The dish gained popularity in the United States in the 20th century, with renowned Italian restaurants in New York City and Chicago adding their own unique twists to the recipe. Today, the best versions of this dish can be found in authentic Italian trattorias and fine dining establishments, where the key lies in using high-quality mozzarella and sun-dried tomatoes to achieve the perfect balance of flavors. For a unique twist, some chefs also incorporate fresh basil or prosciutto into the stuffing, elevating the dish to new heights of culinary delight.

40 min

|

4

|

350 calories

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, mix together 1 cup of shredded mozzarella cheese, 1/2 cup of chopped sun-dried tomatoes, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
  • Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
  • Stuff each chicken breast with the mozzarella and sun-dried tomato mixture, dividing it evenly among the 4 breasts.
  • Season the stuffed chicken breasts with salt and pepper to taste.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  • Remove from the oven and let the chicken rest for 5 minutes before serving.
  • Slice and serve the mozzarella and sun-dried tomato stuffed chicken with your favorite side dishes. Enjoy!
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