Herbed Cheese-Stuffed Chicken Herbed Cheese-Stuffed Chicken

Photography: Yvonne Duivenvoorden | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

This dinner is quick enough for weeknights but elegant enough for entertaining. The chicken can be stuffed using a spoon, but a disposable piping bag is much easier. Save the chicken filets, which are super tender for a stir-fry or chicken fingers. Serve with a side salad and sauteed vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Stir together cheese, bread crumbs, tomatoes and basil.

Holding paring knife horizontally, insert into thick end of each chicken breast and wiggle back and forth to form pocket. Using disposable piping bag or small spoon, stuff each pocket with one-quarter of the cheese mixture. Sprinkle with salt and pepper.

In ovenproof skillet, heat oil over medium-high heat; brown chicken on both sides, about 6 minutes. Transfer to 400°F (200°C) oven; bake until juices run clear when chicken is pierced, about 8 minutes.


TIP: For sharper flavour, add 2 tbsp grated Parmesan cheese to the stuffing. Or switch it up and use a black pepper or shallot-and-chive cream cheese.

Nutritional facts Per serving: about

  • Sodium 209 mg
  • Sugars 1 g
  • Protein 34 g
  • Calories 256.0
  • Total fat 12 g
  • Potassium 454 mg
  • Cholesterol 99 mg
  • Saturated fat 6 g
  • Total carbohydrate 3 g


  • Iron 5.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 7.0
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Lunch & Dinner

Herbed Cheese-Stuffed Chicken