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I use this stuffing technique for chicken, steak and pork chops. Be creative about what you put inside: try sautéed spinach and mushrooms or capers, parsley. sun-dried tomatoes, rehydrated. salt and pepper. Combine garlic, tomatoes, vinegar, oil, basil, black pepper, and salt in a food processor.

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Alright, don’t linger, let’s practice this chicken breast with basil and sundried tomato formula with 13 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 4 actions. You should commit a while on this, so the resulting food could be perfect.

Composition Chicken breast with basil and sundried tomato:

1. Get - Chicken breast
2. Give leaves - fresh basil
3. Require for sundried tomato
4. Get of mozarella cheese
5. Prepare for salt
6. Make ready pepper
7. You need oregano
8. Prepare of extra virgin olive oil
9. Give - ●salad:
10. Prepare for mixture of lettuce
11. Give - olive oil
12. Provide - lemon juice
13. Require for salt

Cheese and Sun-Dried Tomato Stuffed ChickenThe Midnight Baker. Chicken Stuffed with Sundried Tomatoes, Olives, and MozzarellaKristine's Kitchen. Chicken thighs cooked in a luscious, creamy sun-dried tomato and basil sauce. Served with rice, it is the perfect fuss-free dinner.

Chicken breast with basil and sundried tomato making process:

1. Brush with olive oil the chicken breast then add salt, pepper and oregano
2. Slice a cut in the middle of chicken breast then add the chopped basil leaves and sundried tomato with mozarella cheese.
3. In a grilling pan, placed the chicken breast and let it cook for 5 minutes on each side or until the color turns to to golden brown.
4. For the salad: a mixture of lettuce with the dressing of extra virgin olive oil, salt and lemon juice. Add the cut chicken breast on top.

This recipe however, screams summer with its creamy sun-dried tomato and basil sauce. I also love that this recipe is completely gluten-free. Mix milk, cornstarch and basil; stir into tomato mixture. Juicy chicken breast slathered in Italian flavours then stuffed with spinach, sun dried tomato and cheese. I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavour punch which is right up my alley.

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