recipe using tomatoes

The Best recipe using tomatoes

Crispy Tomato-Stuffed Chicken Breast with Herbed Crust

4.7 from 903 votes

A simple yet flavorful dish where juicy chicken breasts are stuffed with a mix of ripe tomatoes, garlic, and herbs, then baked to perfection. The result is a tender, savory bite with a delightful tomato-infused crust.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil

For the Stuffing

• 2 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels and season lightly with salt and pepper.
2. 2
   In a mixing bowl, combine diced tomatoes, minced garlic, chopped parsley, chopped basil, and oregano. Mix well.
3. 3
   Cut each chicken breast in half horizontally, creating two halves per breast. Stuff each half with about 2 tablespoons of the tomato mixture.
4. 4
   Place stuffed chicken halves in an oven-safe dish. Drizzle lightly with olive oil and arrange in a single layer.
5. 5
   Bake for 18–20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the edges pull away slightly from the dish.

🔧Equipment

• Mixing bowl
• Cutting board
• Knife
• Oven-safe baking dish

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 550mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 42g

📝Notes

Tips: For extra crispiness, brush the chicken with a little olive oil before baking. Serve with a side salad or roasted vegetables for a balanced meal.

❓ Frequently Asked Questions About Crispy Tomato-Stuffed Chicken Breast with Herbed Crust

Can I substitute fresh tomatoes for canned in this recipe?

Yes, you can. Use ripe, fresh tomatoes—about 2 cups per cup of canned tomatoes—plus a splash of water (about 1/4 cup) to balance the liquid. If using cherry tomatoes, halve them and add 1/2 cup water per 1 cup of tomatoes.

What if I don’t have fresh basil for garnish?

Skip the basil entirely if needed. A sprinkle of flaky sea salt or a pinch of red pepper flakes adds depth. For a fresh touch, try a few torn parsley leaves instead.

How do I prevent the sauce from burning before it’s done?

Keep an eye on it! Stir occasionally and lower the heat to medium-low if needed. If it’s too thick, add a splash of water or tomato juice to loosen it without overcooking.

Can I make this sauce ahead of time?

Absolutely. Cook the sauce in advance and refrigerate for up to 3 days. Reheat gently over low heat, stirring in a little water if it’s too thick. It tastes even better the next day!