Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes is a delicious chicken dish, and not as difficult to make as it might seem. It’s one of our household favorites!
It’s the kind of chicken recipe that you might see in a good restaurant. But you can make it at home! Not only are these chicken breasts stuffed with goat cheese, but you get to enjoy all of the other flavors in there too. Slices of this stuffed chicken are topped with a simple mushroom sauce that puts this dish over the top!
🛒 Ingredients Needed:
- boneless, skinless chicken breasts
- goat cheese
- sun-dried tomatoes, packed in oil
- pine nuts
- green onions
- fresh basil leaves
- salt and pepper
- egg
- dried breadcrumbs
- butter
- mushrooms
- dry white wine
- chicken broth
✏️ How to Make Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:
*The complete, printable recipe is in the recipe card at the end of this post.
PREPARE THE CHICKEN:
- Preheat the oven to 350℉.
- Pound the chicken between sheets of waxed paper using a flat meat mallet. You want to even out the thickness and thin them out a bit. Pat the chicken dry.
- Combine the cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread the cheese mixture lengthwise over half of each chicken breast. Tuck the ends in and roll the chicken up tightly, securing with toothpicks. Dip the chicken in egg, and then roll it in breadcrumbs.
- Place the chicken in an 8-inch square baking dish. Pour 2 tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.
PREPARE THE SAUCE:
While the chicken is baking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and sauté until tender (about 6 minutes). Add the wine and boil for 3 minutes. Add the chicken broth and boil until the liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 tablespoons of butter, 1 piece at a time. Season with salt and pepper.
➡️ Recipe Tips and Substitutions:
- Don’t skip the pounding out of the chicken. It’s important that you get it to an even thickness, and it will be easier to roll too.
- For breadcrumbs, you can use the typical dried breadcrumbs, panko or homemade breadcrumbs.
- If you don’t wish to use any nuts in the recipe, it’s okay to leave out the pine nuts. If you’re looking for an affordable place to buy pine nuts, I buy them at Costco in a big bag and store them in the refrigerator. They last for a long time.
Remove the toothpicks from the chicken. Cut the chicken rolls into ½ inch thick rounds and serve them immediately with the sauce drizzled on top.
✔️ Make Ahead Tip:
The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated. Everything else is best if you prep it at the time of serving.
❤️ What I Love About This Recipe
- Chicken breasts stuffed with goat cheese and sun-dried tomatoes is an elegant enough recipe to serve to guests, but my family loves it too.
- I love that my husband tells me that this is a “restaurant quality” recipe!
- The sauce is amazing with the stuffed chicken.
Favorite Recipes Using Goat Cheese:
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Recipe Details
Ingredients
CHICKEN:
- 4 boneless, skinless chicken breasts
- ½ cup goat cheese
- 4 tablespoons sun-dried tomatoes, packed in oil
- 2 tablespoons pine nuts
- 2 medium green onions, thinly sliced
- 3 large basil leaves, cut into thin strips
- salt and pepper, to taste
- 1 large egg, beaten
- ½ cup dried breadcrumbs
- 2 tablespoons unsalted butter, melted
SAUCE:
- 3 tablespoons butter
- ½ pound mushrooms, sliced
- ¼ cup dry white wine
- ⅔ cup chicken broth
- 4 tablespoons chilled unsalted butter, cut into 4 pieces
- salt and pepper, to taste
Instructions
PREPARE THE CHICKEN:
- Preheat the oven to 350℉.
- Pound the chicken between sheets of waxed paper using a flat meat mallet. You want to even out the thickness and thin them out a bit. Pat the chicken dry.
- Combine the cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread the cheese mixture lengthwise over half of each chicken breast. Tuck the ends in and roll the chicken up tightly, securing with toothpicks. Dip the chicken in egg, and then roll it in breadcrumbs.
- Place the chicken in an 8-inch square baking dish. Pour 2 tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.
PREPARE THE SAUCE:
- While the chicken is baking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and sauté until tender (about 6 minutes). Add the wine and boil for 3 minutes. Add the chicken broth and boil until the liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 tablespoons of butter, 1 piece at a time. Season with salt and pepper.
- Remove the toothpicks from the chicken. Cut the chicken rolls into ½ inch thick rounds and serve them immediately with the sauce drizzled on top.
Notes
- The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated.
Hi Lori,
What is the name of the dry white wine that you use for cooking. I love all of your recipes! Merry Christmas to you and your family!
I don’t use any brand in particular, but I usually look for a sauvignon blanc that isn’t the cheapest one on the shelf!
This chicken is delicious! It’s far easier to make than it seems. A new favorite of mine.