Stuffed Chicken with Marinated Tomatoes

“I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do.” —Gilda Lester, Millsboro, Delaware

Stuffed Chicken With Marinated Tomatoes recipePhoto: Taste of Home
Servings Prep Time Cook Time
4servings 15minutes 20minutes
Servings Prep Time
4servings 15minutes
Cook Time
Portions: servings
Portions: servings
  1. Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.
  2. Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.
  3. Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.
  4. Add basil to tomato mixture; serve over chicken. Top with remaining cheese.
Recipe Notes

Nutrition Facts

1 serving: 334 calories, 14g fat (4g saturated fat), 113mg cholesterol, 797mg sodium, 7g carbohydrate (5g sugars, 1g fibre), 38g protein.