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Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts

Sundried Tomato Basil Stuffed Chicken
August 11, 2020

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 Stuffed Chicken
Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts
Cook time:
Prep time:
Total time:



  • 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

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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