Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

Total Time
Prep 30 mins
Cook 20 mins

The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
  3. Salt and pepper breast on both sides to taste.
  4. Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
  5. Now add spinach and basil leaves until spinach softens.
  6. Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
  7. Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
  8. Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.


Most Helpful

This recipe was delicious cooked on the grill. Due to dietary restrictions, the cheese was eliminated. The flavor was still excellent and the filling kept the chicken moist. My husband asked to have this dish again for dinner the next evening!

Lorrie H. August 30, 2016

Knew everyone was enjoying this dish when there was silence at the table. Omitted the mushrooms and basil because I didn't have them. Used olive oil on the bottom of the baking pan as well as drizzled over the breast & sprinkled Italian seasoning on them instead of salt & pepper. Took at least 40 minutes to bake since they were a little thick. Excellent Flavors, definitely make again, great basic recipe that you can easily change up with whatever flavors you prefer or have on hand.

ktdenton January 16, 2013

This recipe has become a family favorite! I use 4 inch bamboo skewer sticks to hold everything together and it works like a charm. I also substitute goat cheese for feta when feel like experiencing a richer flavor. By far my favorite recipe!

Jen Reynolds February 05, 2011

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