Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes

Updated: Jan 4

Recipe & picture courtesy of G. Garvin & Cooking Channel

I found this recipe by Chef Garvin on the Cooking Channel's website.

Chef Garvin is a friend of a friend of mine. I have never had the opportunity to meet him, however, my friend has spoken about him & his culinary talents many times, so I decided to look him up.

That's when I found this delicious recipe that I tried & all I can say is, wow!

You can find this & more of Chef Gavin's recipes at;


1/2 cup goat cheese 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1 tablespoon chopped shallot 1 teaspoon minced garlic 3 or 4 fresh basil leaves, cut in thin strips 4 5-ounce boneless chicken breast halves with skin Kosher salt and ground black pepper 2 tablespoons olive oil 1/4 cup butter 2 tablespoons lemon juice Fresh basil leaves, cut in thin strips


1- Preheat oven to 375 degrees F.

2- In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.

3- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.

4- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.

5- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

"Dining In" by Gerry Garvin (c) Houghton Mifflin Harcourt 2008. Provided courtesy of Gerry Garvin. All rights reserved.

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