Stuffed Chicken Breasts with Cream Cheese and Sun-Dried Tomatoes
Chicken breasts filled with a rich cream cheese mixture, sun-dried tomatoes, and herbs, then pan-seared and baked.
Ingredients
2 (6 oz) boneless, skinless chicken breasts
Salt and pepper, to taste
½ tsp garlic powder
½ tsp onion powder
1½ Tbsp butter or tallow (for searing)
Toothpicks or kitchen twine (for securing)
1 tsp olive oil (cold drizzle for finishing)
¼ cup cream cheese, softened
2 Tbsp chopped sun-dried tomatoes (oil-packed, drained)
¼ cup shredded mozzarella or Parmesan cheese
1 Tbsp chopped fresh basil (or ½ tsp dried)
¼ tsp black pepper
Macronutrients (per breast, makes 2)
Protein: 42g
Fat: 33g
Carbs: 4g
Preparation
In a small bowl, mix softened cream cheese (¼ cup), sun-dried tomatoes (2 Tbsp), mozzarella (¼ cup), basil (1 Tbsp), and black pepper (¼ tsp) until well combined.
Preheat oven to 375°F (190°C). Slice a deep pocket into the side of each chicken breast (without cutting all the way through). Season both sides with salt, pepper, garlic powder (½ tsp), and onion powder (½ tsp).
Stuff each chicken breast with half the cream cheese mixture. Secure the edges with toothpicks or kitchen twine.
In an oven-safe skillet, heat butter or tallow (1½ Tbsp) over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes per side, until golden.
Transfer skillet to the oven and bake for 15–18 minutes, or until internal temp reaches 165°F (74°C). Let rest for 5 minutes before serving.
Slice and serve with sautéed spinach or roasted vegetables. Drizzle with olive oil (1 tsp) if desired.
Press: 115-125-135F
DL: 275-315-335F-315