Tomato Stuffed Chicken

February 12, 2013

My in-law’s have the most amazing garden during the spring, summer, and fall. They grow a wide variety of vegetables. Everything from carrots and onions to corn and squash. The one thing that I am missing on these cold winter days are the tomatoes!

They have ruined store bought produce for me. If you’ve even been lucky enough to try a fresh from the garden tomato, you probably realized just how much you’ve been missing. It’s like an entirely different vegetable… er…. fruit?  Same with peas, carrots, apples…

You better believe that the FIRST thing we will be putting into our house, when we buy one, is a garden and TOMATO plants!

Back to reality for a second. It’s too cold for fresh tomatoes, so I decided to use sun dried to satisfy my craving. This chicken is stuffed with a tomato cream cheese mixture, served on a bed of fresh greens, and topped with a fresh bruschetta. How could you NOT want to make this?

tomato stuffed chicken

Tomato Stuffed Chicken

  • 2 large chicken breasts
  • 1/2 t. salt, divided
  • 1/2 t. pepper, divided
  • 4 oz. cream cheese
  • 3 garlic cloves, minced and divided
  • 1/4 C. chopped dried tomatoes (not in oil)
  • 1/2 C. chopped fresh basil, divided
  • 1/4 C. shredded Parmesan cheese
  • 6 plum tomatoes, chopped
  • 2 t. olive oil
  • 2 t. red wine vinegar
  1. Preheat your oven to 350 degrees. Lightly spray a 9 inch square pan with cooking spray and set aside.
  2. Pound your chicken flat. I slide mine into a Ziploc and go crazy with my rolling pin. You want it to be about 1/4 of an inch. Sprinkle each breast with 1/4 teaspoon each of salt and pepper.
  3. Stir together the cream cheese, two of the garlic cloves, and dried tomatoes. Spread over your chicken leaving a small boarder around the edges. Sprinkle with 1/4 cup of the dried basil and all of the Parmesan cheese. Roll the chicken jelly roll style, holding in place with tooth picks.
  4. Place your chicken in your prepared pan seam side down. Bake at 350 degrees for 30 minutes, or until chicken is no longer pink. Let it rest while we complete the next step.
  5. Combine the plum tomatoes, remaining basil, one clove of garlic, olive oil, and vinegar in a small bowl. Sprinkle with salt and pepper.
  6. Slice your chicken and serve over a bet of greens covered in your bruschetta mixture.

Recipe source: January 2004 Southern Living

tomato and cheese stuffed chicken recipe

Talk about a crowd pleaser. This dish is simple, but looks and tastes like something out of a 5 star restaurant.

easy chicken stiffed with tomatoes

Even my picky no-tomato-eating three year old gobbled up his portion. I decided serving everything over lettuce might become mandatory in our home. I’ve never seen him so excited to eat a salad!


Comments (3)

  • Michelle Reply

    February 12, 2013 at 8:41 am

    Wow the presentation is beautiful!

  • Jess Reply

    February 12, 2013 at 10:30 am

    This looks so delicious! Pinned for later!

  • Katie Reply

    February 21, 2013 at 10:14 am

    Made this for Sunday dinner. Didn’t change a thing and the whole family loved it! We didn’t serve it on a salad, but might give it a try next time!

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