Goat Cheese and Sun-Dried Tomato Pesto Stuffed Chicken Breast Recipe

These chicken rolls stuffed with goat’s cheese and sun-dried tomato pesto & basil are delicious as a main entree for dinner with a salad, or sliced and kept warm to serve as appetizers or as a snack.  Enjoy!

Goat Cheese and Sun-Dried Tomato Pesto Stuffed Chicken Breasts

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Calories: 449kcal


  • 4 organic boneless skinless chicken breasts, rinsed & lightly pounded to 1/2-inch thickness
  • 1/2 cup fresh basil roughly chopped
  • 1 cup goat's cheese
  • 1/3 cup Bella Cucina's Sun-dried tomato pesto
  • Extra-virgin olive oil
  • Salt and pepper to taste


  • Preheat oven to 450 degrees.
  • In a bowl, mix basil, goat's cheese and pesto. Season with salt and pepper if desired.
  • Lay the pounded chicken breasts, rib-side up, on a work surface. Mound a couple of Tablespoons or so (depending on the breast size) in the center of each breast. Fold both ends of the breast up over the filling, securing them together with a toothpick. Place each "chicken roll" - fold side down - in a lightly oiled baking dish.
  • When all the breasts are stuffed and rolled, lightly brush with olive oil and sprinkle with salt and pepper. Bake chicken uncovered for about 10 minutes.
  • Decrease heat to 400 degrees and cook another 10 to 15 minutes, or until cooked through. Serve warm and garnish with fresh basil.
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