Even though I love a good home cooked meal, I don’t like spending hours in the kitchen. But I try to find or create simple yet delicious meals to make. While I was searching through google for a sailing map (tell you about that later), I came across a picture of chicken stuffed with spinach and cheese. I thought to myself I could make stuffed chicken. Then I remembered that we used up all the spinach.
I still wanted to try it. So I searched some more until I found a caprese stuffed chicken where they were using tomatoes. I looked in the fridge, grabbed some tomatoes and cheddar cheese that I had and made this. I swapped out the mozzarella for cheddar and the spinach from the other recipe for tomatoes. It was delicious, my family loved it and I loved it.
Now this isn’t the first time I’ve made stuffed chicken. My mother was the first person to introduced it to us. She learnt it when she worked in a hotel in the Cayman islands. Her recipe called for a banana and cheddar cheese. It was sweet, delicious, filling and kinda addictive. That’s why I knew she would enjoy this version so much.
I don’t which is best, hers or mine. Let’s get real for a moment, it’s most likely hers. Both stuffed chicken recipes have different flavours. The banana and cheese is sweet yet salty. While the tomato and cheese is salty and a bit tangy. It’s interest how a slight change in ingredient can alter the taste.
So try either one of my stuffed chicken and I hope you enjoy it too if you decide to try it. Do you have a favourite stuffed chicken recipe? Let me know in the comments section. Share your recipes with me.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 4-5 boneless chicken breasts
- one whole tomato (you can also use 2 cherry tomatoes which is smaller)
- sharp cheddar cheese (or any cheese of your choice)
- salt, black pepper and your favourite seasonings to taste
- Preheat the oven at 400 degrees Fahrenheit. Line a cookie/ baking sheet with parchment paper or aluminum foil
- Take your chicken breasts, remove the bones and seasoning to your desire. Make a slit in the center of the chicken and set aside
- Slice your tomato and cheddar cheese. If you’re using a large tomato then cut each slice in half. Do the same with the cheese. It should be at least 4 inches wide
- Take two pieces of cheese and tomatoes, place it inside the chicken where you made the slit. Cheese must go at the bottom then tomatoes on top. Repeat this until all the chicken breasts has been stuffed
- Place the chicken breasts on the baking sheet and bake for 30- 45 minutes depending on the type of oven you have. Remember to check on the chicken to make sure the filling hasn't fallen out or has burnt
- Once the chicken is done, remove from the oven and let it sit for at least 5 minutes. Serve with veggies and enjoy!
When you season the chicken, let it sit in the fridge for at least an hour to let the seasoning soak in. It makes it more delicious. I like to slice or shred my own cheese because of the chemicals used to keep it from sticking together. If you’re unable to get boneless chicken breasts, you can remove it yourself and use the bones for a nice chicken broth or soup.