Sun-Dried Tomato-Basil Chicken w/Goat Cheese

Alicia .


A while ago, a friend gave me a tip for baking chicken that helps keep it from drying out by wrapping it in foil. I tried it with my tomato-basil chicken recipe and while it didn't look quite "normal" it was so moist and delicious.

I highly recommend using the "foil trick" when baking chicken, it makes such a big difference in the texture and moisture of the meat.

pinch tips: How to Mince Garlic





20 Min


30 Min


boneless, skinless chicken breasts
1 1/4 c
goat cheese, crumbled or soft
2 Tbsp
fresh basil, well chopped, divided in half
sun-dried tomatoes in oil, sliced thin
1 clove
garlic, minced
2 Tbsp
olive oil
1 tsp
grated lemon rind
4 Tbsp
chicken broth
1/2 tsp
salt and pepper, divided

Directions Step-By-Step

Preheat oven to 400 degrees and cut 4 sheets of aluminum foil large enough to fold over chicken with extra to crimp and seal.
Combine cheese, 1 Tbsp basil, tomatoes, garlic, 1/4 tsp salt and pepper in a mixing bowl. Mix until well combined. Cover and set in fridge while chicken is prepped.
Rinse each chicken breasts and pat dry. Butterfly each chicken and pound out slightly with a meat mallet until they are about the same thickness.
Fold a piece of foil in half to create a crease. Open and lay a piece of chicken into the crease open. Spoon 1/4 of the cheese mixture into the chicken and fold close.
Drizzle about a 1/2 Tbsp olive oil over chicken and turn over. Pour about 1 Tbsp chicken broth over chicken.

Sprinkle with a pinch of remaining salt and pepper, 1/4 tsp lemon rind and 1/4 tsp remaining chopped basil.
Fold closed, rolling any open edges shut.

Place packets in a baking dish close together and bake about 25-30 minutes.

Remove from oven and let stand about 5-7 minutes before unfolding packets. Serve immediately after unfolding chicken.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian