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Italian Stuffed Chicken Breast

Italian Stuffed Chicken Breast

Watch Video
degree-icon Medium
time-icon 15 Minutes
time-icon 35 Minutes
time-icon N/A
time-icon 8-10 Servings
time-icon 1/2 Breast
diet-icon N/A
degree-icon Medium
time-icon 15 Minutes
oven-icon 35 Minutes
snow-icon N/A
plate-icon 8-10 Servings
dish-icon 1/2 Breast
diet-icon N/A

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Italian Stuffed Chicken Breast
  • ¼ cup Magical Butter
  • ¼ cup Magical Olive Oil
  • 6 sun-dried tomatoes, julienne
  • 4 large chicken breasts
  • 4 ounces cream cheese
  • 4 ounces fresh mozzarella cheese, diced
  • 3 large garlic cloves, minced
  • 2 ounces fresh basil, plus 4 large leaves
  • 1 lemon, juice and zest
  • 1 organic chicken bullion
  • ½ cup chicken broth
  • Salt and freshly ground pepper to taste

How To

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Italian Stuffed Chicken Breast
  • Preheat your oven to 325°F.
  • In a large mixing bowl, thoroughly mix the cream cheese, butter, tomatoes, garlic, basil, lemon zest, and chicken bouillon.
  • With a long, thin paring knife, slice a pocket in each chicken breast.
  • Fill each breast evenly, and plug the pocket hole with a large basil leaf.
  • Heat a large sauté pan on medium-high, add the oil, and wait 2 minutes. Then, slowly add the chicken breasts one at a time. Allow 45-60 seconds before adding each successive breast.
  • Sauté the chicken for 3-4 minutes, flip, and cook for them another 3 minutes. Then, bake the pan on the center rack of the preheated oven for 20 minutes.
  • Remove the pan from the oven, and let rest for 7-10 minutes before serving your Italian Stuffed Chicken Breasts. Enjoy!