My life is very busy, as I’m sure yours is, so finding recipes that can be made ahead or can be quickly assembled are essential, and this Tuscan Herb Stuffed Chicken meets those requirements. This gluten-free, dairy-free recipe can be made ahead, refrigerated and baked just before guests arrive, or if you have an extra 1/2 hour, prepare it and throw it in the oven. Your house will smell inviting as it bakes and the moist chicken with fresh flavors of basil and sun-dried tomatoes will have your guests asking for the recipe in no time!
Tuscan Herb Stuffed Chicken Step by Step Video Instructions
Fantastic Chicken Recipes
What to do with chicken? It’s a fairly inexpensive meat to purchase but paying a little more to get a farm-raised organic chicken is worth the extra expense. I spent a lot of time on my grandparents farm growing up, and helping grandma pluck the feathers off a newly butchered bird was a common affair. Walking down the aisle of a grocery store comparing packages of chicken breasts is quite a different experience today. If you are a fan of this Tuscan Herb Stuffed Chicken Recipe and would like a few more chicken recipes for your files, you may want to try some of these absolutely yummy chicken recipes.
This gluten & dairy-free Tuscan Herb Stuffed Chicken with fresh basil and sun-dried tomatoes will have your guests asking for the recipe in no time!
2 Large Raw Chicken Breasts (fillet -or 4 thin chicken breast slices)
6 tablespoons Olive Oil (extra virgin)
1 bunch Basil Leaves (fresh)
3oz Chevre Goat Cheese
8oz Sun-dried Tomatoes (preserved in Olive Oil)
1 tablespoon Italian Seasoning (dried)
1 Medium Lemon (Juice of)
Salt (to taste)
pepper (to taste)
Filet both chicken breasts to create 4 thin sliced breasts. Lay them out on a cutting board and pound each breast with a meat tenderizer to tenderize each breast. Cover with a tablespoon of olive oil per breast. Lightly salt and pepper each breast.
Place one layer of basil leaves to cover each chicken breast. Gently add about a half an ounce of chevre goat cheese per chicken chicken breast, dropping small dobs of cheese over the basil leaves.
Add one layer of sun-dried tomatoes to cover each breast.
Cut the lemon in half and squeeze one half lemon between two chicken breasts. Repeat with the other half.
Sprinkle with 1/4 tsp Italian dried seasoning.
Begin rolling the chicken at the narrow end until chicken is completely rolled, tucking in the sun-dried tomatoes as you go. Secure the roll with a toothpick near each end.
Rub the top of the chicken roll with olive oil. Sprinkle 1/4 tsp of Italian dried herbs, salt & pepper, and finish with a light sprinkling of grated lemon rind.
Bake in a 350 degree oven for 25-30 minutes, or until chicken is done.
Remove from oven and place chicken on a clean cutting board. Slice each chicken into 4 or 5 slices without cutting all the way through the long side. "Open" the slices just enough to allow the stuffed insides to show. Serve hot.