Stuffed Chicken Breast

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  • 00:30Prep Time
  • 00:30Cook Time


  • 4 bone-in chicken breast halves
  • 1/2 cup packed fresh basil leaves
  • 1/3 cup drained sun-dried tomato halves
  • 2 oz. mozzarella cheese, cut into four pieces
  • 2 tsp. olive oil
  • 2 garlic cloves, peeled
  • 1 tsp. finely grated orange zest
  • Johnny’s Seasoning Salt
  • Johnny’s Organic Seasoned Pepper


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil; set aside.
  3. With a paring knife, cut a 1-inch-long slit in the thick side of each breast.
  4. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  5. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 tsp. Johnny’s Seasoning Salt, and 1/4 tsp. Johnny’s Organic Seasoned Pepper and finely chop all ingredients.
  6. Divide mixture evenly, and spoon into breast pockets, spreading it around.
  7. Insert one piece of cheese into each breast pocket.
  8. Close pockets, using 2 – 3 toothpicks per breast.
  9. Arrange skin side up on baking sheet.
  10. Rub with olive oil, and season generously with Johnny’s Seasoning Salt and Organic Pepper.
  11. Cook until well browned and temperature reads 165 degrees about 30 to 35 minutes.
  12. Let chicken rest 5 minutes; remove toothpicks and serve warm.

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