Olive Garden Stuffed Chicken with Marinated Tomatoes Recipe

I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. —Gilda Lester, Millsboro, DE

4 boneless skinless chicken breast halves (6 ounces each)

¾ cup Italian salad dressing, divided

1 log (4 ounces) fresh goat cheese

¼ tsp salt

⅛ tsp pepper

2 cups grape tomatoes, quartered

½ cup thinly sliced fresh basil

Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes.

Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper.

Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking.

Add basil to tomato mixture; serve over chicken. Top with remaining cheese.

Nutrition Facts

Amount Per Serving
Calories 334

% Daily Value *
Total Fat 14g22%

Saturated Fat 4g20%
Cholesterol 113mg38%
Sodium 797mg34%
Total Carbohydrate 7g3%

Dietary Fiber 1g4%

Sugars 5g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Olive Garden Stuffed Chicken with Marinated Tomatoes Recipe