Roasted Tomato and Cheddar Stuffed Chicken Breasts
“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I am so excited to share I entered my first recipe contest and it features Cabot sharp cheddar cheese. If you are not familiar with there cheese, Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. All Cabot Cheddars are 100% Naturally Lactose-Free, naturally aged all Cabot Cheddars are naturally Gluten-Free and so delicious.
For this recipe I thought it would be great to use the cheese in a stuffing because there is nothing better than a gooey center. Pairing it with slow roasted summer tomatoes and hearty spinach it blends perfectly for stuffing chicken.
I have so many tomatoes from the farm that my favorite thing to do is slow roast them. I simply cut them in half and season with salt, pepper, thinly sliced garlic and fresh herbs. Drizzle with olive oil and roast at 300’F for 60-80 minutes.
These chicken breasts are budget and family friendly perfect for meal prep and gathering around the family dinner table.
Roasted Tomato and Cheddar Stuffed Chicken Breasts
Description
For this recipe I thought it would be great to use the cheese in a stuffing because there is nothing better than a gooey center. Pairing it with slow roasted summer tomatoes and hearty spinach it blends perfectly for stuffing chicken.
Ingredients
Instructions
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Make the stuffing
Cut the tomatoes in half and season with salt, pepper, thinly sliced garlic and fresh herbs. Drizzle with olive oil and roast at 300’F for 60-80 minutes.
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Take 4 boneless chicken breasts and cut pockets in to the breasts.
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Divide the stuffing into each breasts and bake in the oven at 375’F for 25-30 minutes or until chicken is cooked through.
