Tonight is one of those nights for me, slightly busy and definitely a tiring night after a busy workweek. This Friday I want to just chill and have a delicious dinner at home. Chicken is usually on the menu and sometimes it can be boring…but not tonight. I took it upon myself to add a bit more flavor by stuffing my chicken breast with sun-dried tomatoes, roasted garlic and yummy Grana Padano cheese. The lovely people at Di Palo Selects sent me a huge wedge of this hard cheese and the saltiness was just what I needed to change a bland piece of chicken into something quite delish.
With a simple rolling action and a toothpick to hold the filling in tight, the stuffed poultry was popped into the oven only to emerge perfectly cooked and flavorful. Luckily, I visited the Phoenix Public Market earlier and purchased a delicious portobello and spinach salad that was lightly dressed with a balsamic vinaigrette. It was the perfect compliment to this Tomato and Garlic Stuffed Chicken.
- 8 sun-dried tomatoes, chopped
- 1 roasted garlic
- 3 tbsp olive oil
- 2 large chicken breasts, butterfly
- 1/2 cup Grana Padano cheese, shredded
- Preheat the oven to 450 degrees F.
- In a bowl, combine the tomatoes, innards of the roasted garlic and olive oil; set aside to marinade for 15 minutes.
- Place the chicken on your work surface and fill each chicken breast with an even amount of the tomato and garlic mixture making sure to leave the oil in the bowl. Top the filling with the Grana Padano cheese and roll the chicken jellyroll-style and secure the seam with a toothpick.
- Heat a nonstick, oven-safe pan on high and add the oil from tomato and garlic mixture. Sear the top side of the chicken breast until slightly golden, then flip the breasts to seam-side down and transfer to the oven to roast for 25 minutes. Halfway through, flip the chicken breast to cook on the other side.
- Allow the stuffed chicken to rest for 10 minutes before removing the toothpicks, slicing and serving.