Roasted Tomato and Cheddar Stuffed Chicken Breasts

Roasted Tomatoes and Cheese stuffed in chicken need I say more! This recipe is so delicious and easy to make, perfect for meal prep or a family dinner.

For this recipe I thought it would be great to use the cheese in a stuffing because there is nothing better than a gooey center. Pairing it with slow roasted summer tomatoes and hearty spinach it blends perfectly for stuffing chicken.

I have so many tomatoes from the farm that my favorite thing to do is slow roast them. I simply cut them in half and season with salt, pepper, thinly sliced garlic and fresh herbs. Drizzle with olive oil and roast at 300’F for 60-80 minutes.

These chicken breasts are budget and family friendly perfect for meal prep and gathering around the family dinner table.

Print Recipe

Roasted Tomato and Cheddar Stuffed Chicken Breasts

Author: Danielle Christy Courses: All Recipes, Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 90 mins Total Time 1 hr 45 mins

Servings: 4

Best Season: Suitable throughout the year

Description

For this recipe I thought it would be great to use the cheese in a stuffing because there is nothing better than a gooey center. Pairing it with slow roasted summer tomatoes and hearty spinach it blends perfectly for stuffing chicken.

Ingredients

Servings

• 4 Boneless skinless chicken breasts
• Whole tomatoes
• Grated Cabot cheddar cheese
• Garlic, thinly sliced
• Fresh herbs
• Drizzle of olive oil
• Kosher salt and pepper to taste

Instructions

1. Make the stuffing

   Cut the tomatoes in half and season with salt, pepper, thinly sliced garlic and fresh herbs. Drizzle with olive oil and roast at 300’F for 60-80 minutes.

2. Take 4 boneless chicken breasts and cut pockets in to the breasts.

3. Divide the stuffing into each breasts and bake in the oven at 375’F for 25-30 minutes or until chicken is cooked through.