Ingredients
Scale
- 4 (6-7 oz) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 oz plain cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup sun-dried tomatoes, cut in slivers (about 20 slivers total)
- ½ teaspoon paprika
- ½ teaspoon italian seasoning
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Butterfly the chicken breasts by slicing them horizontally, leaving one side intact, and open them like a book.
- Season the insides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a bowl, mix together the cream cheese and mozzarella until well combined.
- Spread the cream cheese mixture evenly over one side of each butterflied chicken breast. Top with 4-5 slivers of sun-dried tomatoes.
- Fold the chicken breasts over to close them and place them on the prepared baking sheet. Sprinkle the tops with paprika, Italian seasoning, and a tablespoon of Parmesan cheese each.
- Bake in the preheated oven for 28-30 minutes or until fully cooked, reaching an internal temperature of 165 degrees F.
- Serve immediately and savor the flavors.
Notes
For best results, use softened cream cheese to make mixing easier.
Feel free to adjust the seasonings based on your taste preferences.
Add more vegetables or spices if desired for extra flavor.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.