Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato

READY IN: 40mins
Recipe by Hag chef

The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific.

Top Review by ronnieholliday

I made this for dinner last night and found it to be rather dry and bland even after adding some garlic. It has a fantastic combination of ingredients, however, it falls way short.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Slice open each chicken breast to create a pocket.
  3. Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
  4. Season with salt and pepper.
  5. Roast the chicken for 25 - 30 minutes, until juices run clear.
  6. Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

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