Tomato Basil Stuffed Chicken Breasts

Tasty Chicken

This Tomato Basil Stuffed Chicken Breast recipe is one of my best new recipes.  It is simply made with fresh basil, sliced cherry tomatoes and seasoned with delicious Italian herbs and spices.  Sometimes I will substitute the tomatoes with sun-dried tomatoes to give the dish a richer flavor.

You can broil, grill or fry the chicken.  Or you can bread them, fry them and broil them with some fresh mozzarella and marinara on top.  Anyway you decide to cook them they will be a great addition to your family meals.

Always make sure you serve this Tomato Basil Stuffed Chicken Dish with a nice crisp piece of garlic bread and nice bottle of wine.  Preferably a pinot grigio, sauvignon blanc or a petite sirah.


  • 4 boneless skinless chicken breasts
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 10 fresh basil leaves, chopped
  • 1 cup of cherry tomatoes, chopped
  • 1/2 tsp of oregano
  • 1/2 tsp of marjoram
  • 2 tsp of extra virgin olive oil
  •  1 Tbs of butter 
  • 1/4 cup of flat leaf Italian parsley, chopped


  • Rinse the chicken in cold water and pat dry.
  • Slice the chicken lengthwise to form a large pocket.
  • Season the chicken with salt and pepper
  • In a medium size bowl mix together the tomatoes, basil, oregano and marjoram.
  • Spoon the tomato mixture into the pockets.
  • Secure with toothpicks,
  • In a large skillet heat the olive oil and butter.
  • Cook the chicken on medium heat for around 12 to 15  minutes on each side. 
  • Plate and serve.
  • Garnish with parsley 

Variation on this dish.   Bread and fry the chicken until golden. Place in a baking dish. Top with fresh mozzarella and marinara sauce.  Bake for 20 to 30 minutes until cheese is browned

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