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Sundried Tomato Stuffed Chicken


Serves 4-6
4chicken breasts, skinless and boneless
1 (7 oz) jarPastene Sundried Tomatoes Julienne Cut or Pastene Sundried Tomatoes Halves
2 TbspPastene Pure Olive Oil
4 ozricotta, whole milk
1 cupmozzarella cheese, shredded
1 largeshallot, diced
⅓ cupPastene Grated Parmesan Cheese
⅓ cupparsley, chopped
salt and pepper to taste


  • Preheat oven to 350°F (180°C).
  • Filling: In a bowl mix olive oil, ricotta, garlic, shallots, shredded cheese and sundried tomatoes.
  • With a sharp knife, cut almost through chicken breasts lengthwise and open flat. Cover one half with filling mixture; roll and tie closed with kitchen string. Top chicken slightly with olive oil, grated Parmesan cheese and chopped parsley 
  • Arrange chicken on a baking sheet and bake in oven 45 minutes, or until chicken is cooked through.
  • Serve immediately.

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