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  • Stuffed Chicken Breasts
  • Stuffed Chicken Breasts
  • Stuffed Chicken Breasts

Stuffed Chicken Breasts

Food | September 29, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Ready in under 30 minutes, these STUFFED CHICKEN BREASTS are a no-fuss main that delivers in both taste and flavour.

One of the most common requests we receive is for easy main course ideas that can be served on weeknights. Whether you’re a busy executive, a working parent, a student, or someone with a hectic schedule who still enjoys a home cooked meal, this recipe will become a new favourite.

Aside from the top marks it gets for ease of preparation, it also boasts fabulous flavours and a lovely presentation.

Here’s why it works:

CHICKEN – The recipe calls for boneless, skin-on chicken breasts. If you have kids coming to table, look for smaller breasts or cut a large breast in two before stuffing, but remember, the size will determine the final cook time.

STUFFING – This dish happened out of necessity when some friends decided to stay for dinner. I had chicken breasts in the fridge and knew I’d find something to stuff them with from the pantry. I love the simplicity of using a unique cheese, in this case, a mild and creamy French sheep’s milk cheese called Etorki.

Mixing the cheese with cured and marinated vegetables like artichoke, sundried tomatoes and roasted peppers is a stellar combination, especially when combined with the walnuts and pesto.

SAUCE – The sauce for this dish is so perfect, yet so simple, I’m almost embarrassed to share it. Heavy cream with a dollop of homemade pesto and a pinch of salt, brought to temperature on low heat. Fab!

PESTO – Click HERE to view our City Slicker video on how to make homemade WALNUT PESTO. If it wasn’t so simple and delicious, I’d probably suggest you just add a store bought variety. Instead, follow my lead and make your own!

SERVICE – By this point you should have realized I’m going for the biggest bang for your buck. Make this entrée and present it with nothing more than a SIMPLE SALAD, like THIS ONE.

Served in no time, these STUFFED CHICKEN BREASTS are amazing!


One Response to “Stuffed Chicken Breasts”

  1. […] We suggest serving this salad with our ROAST CHICKEN, ASIAN-STYLE SALMON or STUFFED CHICKEN BREASTS. […]


Ingredients & Amounts

  • 2 boneless chicken breasts
  • 1 cup of Etorki cheese, grated
  • ¼ cup roasted red peppers, chopped
  • ¼ cup sundried tomatoes, chopped
  • ¼ cup artichoke hearts, chopped
  • ¼ cup walnuts, roughly chopped
  • 1 tablespoon of walnut pesto
  • salt and pepper
  • ¼ cup of 35% cream
  • 1 tablespoon of walnut pesto
  • salt and pepper to taste


  1. Preheat oven to 400°F with the rack in the middle position.
  2. Place all of the stuffing ingredients into a small bowl and stir together to combine.
  3. Lay chicken breasts onto a cutting board skin side up. Carefully butterfly the breasts by cutting a slit lengthwise into the thick side of each breast without cutting the entire way through, and open them.
  4. Generously spoon stuffing onto the bottom part of the breast. Fold the top half over and secure closed with a few toothpicks.
  5. Place stuffed chicken breasts onto a wire rack resting on a foil-lined baking sheet. Transfer to oven and roast for 20 to 30 minutes depending on the size. Juice should run clear when poked with a fork to determine doneness.
  6. PREPARE SAUCE: While chicken breasts are roasting, place cream and pesto into a small saucepan, stir together and warm on low heat until sauce reduces by half. Season with salt and pepper before serving.
  7. TO SERVE: Remove toothpicks from cooked chicken breasts and place them on individual dinner plates. Ladle a bit of sauce onto each and serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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