Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts


  • 4 boneless skinless chicken breasts

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 10 fresh basil leaves, chopped

  • 1 cup of cherry tomatoes, chopped

  • 1/2 tsp of oregano

  • 1/2 tsp of marjoram

  • 2 tsp of extra virgin olive oil

  •  1 Tbs of butter

  • 1/4 cup of flat leaf Italian parsley, chopped


  • Rinse the chicken in cold water and pat dry.

  • Slice the chicken lengthwise to form a large pocket.

  • Season the chicken with salt and pepper

  • In a medium size bowl mix together the tomatoes, basil, oregano and marjoram.

  • Spoon the tomato mixture into the pockets.

  • Secure with toothpicks,

  • In a large skillet heat the olive oil and butter.

  • Cook the chicken on medium heat for around 12 to 15  minutes on each side.

  • Plate and serve.

  • Garnish with parsley

Variation on this dish.   Bread and fry the chicken until golden. Place in a baking dish. Top with fresh mozzarella and marinara sauce.  Bake for 20 to 30 minutes until cheese is browned

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