Mozzarella & Tomato-Stuffed Chicken Breasts

Mozzarella & Tomato-stuffed Chicken Breasts Recipe

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Wanda Bass


healthier cooking is on its way!

☆☆☆☆☆ 0 votes
25 Min


chicken breast halves, skinless and boneless
6 oz
mozzarella cheese, sliced
4 oz
jar sun-dried tomato halves
1 c
cremini mushrooms, sliced
1/2 c
pitted kalamata olives
1 Tbsp
extra-virgin olive oil
1 sprig(s)
rosemary, destemmed
1/2 tsp
oregano, dried
1/2 tsp
basil, dried
kosher salt and black pepper, to taste

How to Make Mozzarella & Tomato-Stuffed Chicken Breasts


  • 1Preheat oven to 350`. Lightly grease a baking sheet with non-stick spray.
  • 2Cut chicken in half horizontally. Place each piece between layers of plastic wrap, and pound into 1/4 inch thickness. season with salt and pepper.
  • 3Heat olive oil in saucepan over medium high heat and saute mushrooms and rosemary until softened and browned, 5-7 minutes.
  • 4Transfer mushrooms mixture into food processor, along Transfer mushroom mixture and add olives, oregano, basil, and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato oil. Pulse for 10 seconds or until semi-smooth, but still grainy. Add more olive oil, if needed
  • 5Spoon 1/2-1 Tablespoon mixture onto each piece chicken, top with 1 slice mozzarella cheese, broken into pieces, and roll into a little log. Place seam side down on baking sheet.
  • 6When logs are made, top each one with a slice of mozzarella cheese, remaining sauce, and 1 tomato half.
  • 7Place in oven, and bake for 20-25 minutes, or until chicken is cooked through.
  • 8Remove from oven and let rest 5-7 minutes before serving.

Printable Recipe Card

About Mozzarella & Tomato-Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Other Tag: Healthy