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Stuffed Chicken Breasts
Makes 4 Servings
*2 whole chicken breasts on the bone, split in half, with skin left on
*1/4 cup Stonewall Kitchen Sun Dried Tomato & Olive Relish
*Salt and pepper to taste
*2 tbls. grated Parmesan cheese
*1/2 tsp. dried basil leaves
1Preheat oven to 375F degrees. Using your fingers, carefully separate chicken skin from meat. Start at the top and work down to create a pocket, leaving bottom and side skin attached.
2Spoon about 1 tablespoon of Sun Dried Tomato & Olive Relish into each pocket, gently pushing to distribute it evenly.
3Season breasts with salt and pepper and place in a shallow dish just large enough to hold breasts.
4Combine parmesan cheese with basil. Bake chicken for 15 minutes, and then sprinkle cheese mixture on chicken and return to oven until breasts are cooked through, about 20-25 minutes. If cheese is not lightly browned, broil for 1-2 minutes. Serve at once.
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