Italian Style Goat Cheese Stuffed Chicken Breasts

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 servings
Boneless chicken breasts, stuffed with a mixture of goat cheese, sundried tomatoes and basil. Coated in Italian bread crumbs. Easy and delicious!
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  • 2 boneless skinless chicken breasts
  • 1/3 cup Italian seasoned dried bread crumbs
  • 1 Tbsp olive oil


  • 3 oz goat cheese
  • 2 Tbsp oil-packed sundried tomatoes finely chopped
  • 2 Tbsp fresh basil finely chopped
  • Pinch salt
  • Freshly ground black pepper


  • Preheat oven to 375F.
  • Make the filling by stirring together all the ingredients in a small bowl. Set aside.
  • Stand chicken breast on it's side. Using a sharp knife, cut a slit in the top of the chicken breast, about 1/2 of the way into the breast and leaving 3/4-inch at either end of the slit. Repeat with the other chicken breast. Divide the filling between the two chicken breasts, filling the pocket. *I like to save a little bit of the filling to spoon on after cooking, since I love the combination of the cooked goat cheese with a little bit of fresh.
  • Flatten the breasts slightly. Spread bread crumbs on a plate. Lightly brush the chicken breast with olive oil, then gently press the bottom and sides of the chicken breast into the bread crumbs. Place onto a baking sheet. Repeat with second chicken breast.
  • Bake in preheated oven for 30-35 minutes, or until thickest part of the chicken registers 165F using an instant read thermometer. Remove from oven. If you saved a little of the filling, divide between the two. Let stand a few minutes before serving.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 540kcal | Carbohydrates: 17g | Protein: 59g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 164mg | Sodium: 725mg | Potassium: 1113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 18.8mg | Calcium: 114mg | Iron: 3mg