Castella Imports

Chicken Breasts Stuffed with Dried Tomatoes and Basil


1 Bunch Castella Basil
¼ Cup Castella Sundried Tomatoes
2 Tbsp. Castella Parmesan Cheese
Castella Butcher Ground Black Pepper
4 Chicken Breast Halves (about 2 ½ pounds)
1 tablespoon oil from Castella sundried tomatoes
½ Tsp. Salt
Zucchini Ribbons with Mint (optional side dish)


  1. Preheat oven to 425 degrees F. Coarsely chop dried tomatoes.
  2. In small bowl, mix basil, tomatoes, parmesan,  and ½ teaspoon pepper.  Push fingers between skin and meat of each chicken breast to form a pocket.  Place some basil mixture in each pocket.  Place chicken breasts, skin side up in 13" by 9" glass baking dish.
  3. Brush chicken with oil from dried tomatoes; sprinkle with salt and ½ teaspoon pepper.  Bake chicken, basting occasionally with pan drippings, 35-40 minutes until browned and juices run clear when chicken is pierced with tip of knife.  Serve garnished with basil, and zucchini ribbons if you like.
Courtesy of: Good Housekeeping