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    Chicken with Sundried Tomato Stuffing


    4-6 Servings
    1 cupPastene Italian Arborio Rice
    1/4 cupPastene Flavored Breadcrumbs
    1/3 cupPastene Grated Parmesan Cheese
    8Pastene Tomatoes in oil, drained and chopped
    1 tbspchopped fresh oregano
    1 tbspPastene Pesto Basil Sauce
    4skinless, boneless chicken breast halves
    2 tbspPastene Pure Olive Oil
    2dry shallots, chopped
    1 cupchicken stock
    1 tbspPastene Balsamic Vinegar
    1 tbspcornstarch
    salt and pepper


    • Preheat oven to 350°F (180°C).
    • In a bowl, combine rice, bread crumbs, parmesan, sun-dried tomatoes, oregano, pesto sauce, and egg. Season with salt and pepper; set mixture aside.
    • With a sharp knife, cut almost through chicken breasts lengthwise and open flat. Cover one half with rice and breadcrumb mixture; roll and tie closed with kitchen string.
    • Heat olive oil in a skillet over medium-high heat. Cook chicken breasts until browned all over. Arrange chicken on a baking sheet and bake in oven 12- 15 minutes, or until chicken is cooked through.
    • Meanwhile, add shallots, chicken stock, and vinegar to pan juices in skillet. Cook about 5 minutes. Dissolve the cornstarch in a little cold water and stir into skillet to thicken sauce. Serve sauce over slices of chicken with stuffing.

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