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Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts

Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

I don’t know about you, but my summer has been filled with hearty BBQ meals and sweet treats. Honestly, it has me feeling like a stuffed chicken! So it is only fitting we stuff ourselves some chicken.

Today I will be sharing my sundried tomato, basil & ricotta-stuffed chicken breasts. It’s a light meal that is bursting with flavor and goes well with any side you can imagine. I always serve this chicken over a bed of butter-roasted asparagus and a fresh baguette. It’s so simple and there are never any leftovers in sight.

Sundried Tomato Basil Stuffed Chicken

As with most of my recipes, this is a fun one to play around with and customize for your family. Swap out the basil and toss in fresh spinach to pull a fast one on your picky eaters. Add in extra red pepper flakes for an added punch! Blend in a roasted red pepper for a smoky/sweet kick. The possibilities are endless.

Let’s get to it, today we are what we eat!

Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts

Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts


  • 4 large boneless skinless chicken breasts
  • 8 oz. of ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup mozzarella cheese
  • ¾ cup sundried tomatoes
  • ½ cup basil
  • 4 cloves of garlic
  • 1 tsp. chili flakes
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • 2 Tbsp. Heinen’s Great Lakes Chicken Seasoning


  1. Preheat oven to 400˚F.
  2. Add sundried tomatoes, basil and garlic to a food processor or blender. Pulse until a thick paste forms.
  3. Transfer to the paste to a large bowl. Add the salt, pepper and red pepper flakes.
  4. Add the ricotta, Parmesan, and mozzarella cheeses. Fold the paste with the cheese until mixed thoroughly.
  5. Using a sharp knife, make a small incision on the side of each chicken breast. Carefully work the knife deeper into to the chicken to create a pouch.
  6. Stuff each chicken breast with ½ cup of the mixture. These will be fully stuffed and hard to contain! You can use a toothpick to seal the chicken, but it is not necessary.
  7. Season both sides of the chicken with your favorite chicken rub. I’ve been using Heinen’s Great Lakes Chicken seasoning a lot as of late.
  8. Place the chicken on a baking sheet and place into the oven for 30 minutes.
  9. After 30 minutes, check the internal temperature of the chicken. Once the internal temperature has reached 165˚F it is time to remove from the oven.
  10. Allow the chicken to rest for 5 minutes and serve with your favorite roasted veggies for a quick and healthy meal. Enjoy!

Sundried Tomato Basil Stuffed Chicken

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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