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Hey everyone! Its July and time for some #tomatolove! This weekend I made a chicken stuffed with sun-dried tomatoes and feta with my friends for dinner. It is a super delicious main course, and I recommend it to anyone who loves the combo of tomato and chicken. The filling is a savory blend of the aromatic garlic and onion, and the sweet, tangy taste of sun dried tomatoes. Coupled with the smokiness of chili powder and the slightly sweet taste of basil, its a great combination filled with tons of flavor.

There are three main steps to this chicken dish.

1. Prepare the filling. First trick is that you’ll want to cook the filling and let it cool down before stuffing the chicken. This makes it easier to handle and stuff the chicken.

2. Brown the chicken. After stuffing the chicken, you’ll want to brown the outside of the chicken in a hot pan for some great color and texture.

3. Finish the chicken in the oven. Cook the chicken in a 350F oven to ensure that the chicken cooks thoroughly to the proper temperature. I also recommend buying thin-sliced chicken breasts, or pounding out the chicken to 1/4 in thickness to ensure quick and even cooking.

Thanks to everyone who is co-hosting this month:



















Helena {Rico sin Azúcar}







Jackie S.












And be sure to check out the all of the tomato recipes this month!

Gluten Free Sun-dried Tomato Stuffed Chicken

Prep Time:  15 minutes

Cook Time: Filling – 20 minutes, Chicken – 15 minutes

Servings: 6 chicken breasts


1 small onion

3 cloves garlic

3 oz sun-dried tomatoes, julienned

1/4 cup chopped walnuts

2 bay leaves

1/3 cup white wine

2 tbsp basil

1 tsp thyme

1 tsp chili powder

Salt and pepper
1/4 cup feta cheese
1 ¼ lb chicken breast, thin sliced or whole

¼ cup white wine

1 tbsp butter
1 tsp chili powder

Salt and pepper


Chop the onion and mince the garlic. Heat a skillet over medium heat. Add a little olive oil, and cook until the onion and garlic are slightly browned. Add the sun-dried tomatoes, walnuts, bay leaves, half of the 1/3 cup of white wine, basil, thyme, chili powder, salt and pepper. Stir constantly, and add the other half of white wine after the rest has evaporated. Cook until the filling is no longer wet. Remove the filling from the heat, and let cool to room temperature. Fold in the feta cheese.
Preheat the oven to 350F, and preheat a large skillet over medium heat. Place some of the filling in the middle of each breast, and fold each breast over such that each chicken is now filled. Keep the chicken breasts closed by using toothpicks. Add a little oil to the skillet and brown the chicken on each side, about 3-4 minutes per side. Transfer the chicken to a baking sheet, and cook it in the oven for about 10-15 minutes. The chicken will be done once it is no longer translucent and the juice runs clear.
While the chicken cooks in the oven, add 1/4 cup wine, butter, chili powder, salt and pepper to the sauce pan. Remove the scrapings from the bottom of the pan, and reduce down into a sauce. It’ll take about as long as it takes to cook the chicken in the oven.

  1. Elizabeth @Mango_Queen says:

    Oh what a great idea! I wished I had looked at your recipe ~ just put a roast chicken in the oven now. Must try this for the next time I make chicken. Thanks for sharing the tomato-love and all the RTs ! You rock, TR !

  2. Junia says:

    TR, i really like how you made that chart with all the names on it. brilliant! also, i like the stuffed chicken breast recipe. i’ve tried doing that once before and hahah it didn’t turn out well, i think i needed to flatten it out more!

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