Instead of tomato sauce, serve these cheese-stuffed chicken breasts with roasted cherry tomatoes or with a simple sprinkle of fresh herbs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 chicken breasts
- 4 (5 to 6 ounces each) boneless, skinless chicken breasts
- 1 cup grated mozzarella cheese
- 1 cup finely grated parmesan cheese
- olive oil
- fresh herbs to garnish, such as chives, parsley or basil
Preheat oven to 500 F
Cut a deep 3-inch slit in the side of each chicken breast. Stuff the chicken breast with mozzarella cheese.
Drizzle olive oil evenly over each chicken breast. Sprinkle the grated parmesan evenly over chicken breast, pressing down on the chicken to help the cheese stick.
Place the chicken breasts in a rimmed baking pan.
Bake for 12 minutes then turn on the broiler and broil the chicken for a few minutes to brown the cheese slightly.
Note: Very thick chicken breasts might take longer than 12 minutes to cook. To know for sure that the chicken is done, use a thermometer. The temperature of the thickest part of the chicken breast should reach 165 F.
This versatile recipe can be made with many different types of cheese. Instead of mozzarella, stuff the chicken breast with:
- Blue cheese
- Gruyere cheese
- Asiago cheese
- Pepper Jack cheese
- Monterey Jack cheese
- Cheddar cheese
- Manchego cheese
- Fontina cheese
More Stuffed Chicken Breast Recipes to Try