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 recipeTaste 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.