Baked Lemon Chicken Stuffed With Sundried Tomato & Soft Cheese
This succulent recipe will bring to your table a lot of flavors. Besides will help you to impress your family and friends and will force them to sit down and enjoy a nice chicken over a friendly chat.
Total time 45 minutes
Preparation time 20
Final weight 2420 grams
10 chicken skinless, boneless meat only
600 grams of cheese, spreadable, soft white, low fat
100 grams of mixed herbs, dried Oregano, Parsley, Rosemary, Thyme, Dried Onion, Allspice, Dried Garlic, Dried Red Bell Pepper. Plus six lemon zest
190 grams of tomatoes, sun-dried
400 grams of flour, wheat, white, plain, soft
We have drained the sundried tomato and we mixed it in a blender with the soft cheese and a touch of garlic olive oil. We kept blend them until we had a nice cheesy creamy filling.
After that, we open the chicken’s breasts and distributed all the filling on the top of the surface. Then we closed our chicken and placed it on the side.
In a tray, we mixed all the plain flour, salt and pepper and herbs with lemon zest. Carefully to do not lose our filling we floured all the chicken breasts and we seared them in hot vegetable oil until the floured surfaced had a nice golden colour. Seasoning.
To conclude we placed the stuffed chicken in an oven tray with parchment paper at the bottom and we baked them in a preheated oven 180 for about 20-25 minutes or until ready.