Gluten Free Sundried Tomato and Basil Stuffed Chicken Breasts
 
Prep time
Cook time
Total time
 
These Gluten Free Sundried Tomato and Basil Stuffed Chicken Breasts make a flavorful fancy dinner for any day of the week. Top it off with some basil cream sauce and crumbled bacon for even more flavor.
Author:
Serves: 6 servings
Ingredients
  • For the chicken:
  • 6 boneless skinless chicken breasts
  • 12 small slices Havarti or aged white cheddar cheese
  • 12 basil leaves
  • ⅓ cup sundried tomatoes (mine were not packed in oil, but you could use either)
  • Salt
  • Pepper
  • Garlic powder
  • 2 tablespoons butter
  • For the sauce:
  • 1 cup half and half
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1 teaspoon chopped basil
  • 2 teaspoons cornstarch
  • Toppings:
  • Crumbled bacon, if desired
Directions
  1. To prepare chicken, cover with plastic wrap and pound chicken breasts down to about ¼" thick.
  2. Generously season both sides of the chicken with salt, pepper, and garlic seasoning. On one half of each chicken breast, place a layer of cheese, 2 basil leaves, a tablespoon of sundried tomatoes, and top with another layer of cheese. Fold other half of chicken over and make sure filling is well tucked inside, using toothpicks to secure ends.
  3. Preheat oven to 350 degrees and set aside a 9X13 baking pan.
  4. In a large skillet over medium high heat, melt 2 tablespoons of butter. Once pan is hot enough that a drop of water sizzles, place chicken breasts in pan and sear each side for 2 minutes or until golden brown. You may need to remove the toothpicks to sear on the second side, and then replace after if needed.
  5. Once chicken is seared, arrange in 9X13 baking pan and remove saucepan from heat. Finish cooking chicken in the oven at 350 degrees for 25-30 minutes or until cooked through and chicken is no longer pink inside.
  6. While chicken is cooking, begin making sauce. In a small mixing bowl, combine all ingredients for sauce together and whisk until smooth. Return saucepan with chicken drippings to the stove over medium heat. Slowly pour half and half mixture into pan, whisking vigorously. Bring heat to medium high and bring sauce to a boil. Continue to whisk and boil until thickened. Remove from heat and set aside. Season to taste.
  7. Once chicken is done, top with warm sauce and crumbled bacon.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sundried-tomato-and-basil-stuffed-chicken-breasts/