Roasted Stuffed Chicken Breast

Roasted Stuffed Chicken Breast

Roasted Stuffed Chicken Breast

Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make roasted chicken special with creamy artichoke and parmesan filling and a side of roasted potatoes.


  • 4 medium chicken breasts
  • 1/2 package 10oz Stonemill Kitchens® Artichoke Jalapeño & Parmesan Dip
  • ¼ cup breadcrumbs
  • ¼ cup olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • (1) 17oz package Main St Bistro® Roasted Garlic & Rosemary Potatoes, for serving


  1. Pre-heat oven to 350 degrees F. 
  2. On a cutting board, with a sharp knife, cut a pocket on the “curved” side of the chicken breast, being careful to not cut all the way through the chicken.
  3. In a bowl, add half a 10oz container of the dip and mix well with the breadcrumbs.
  4. Begin to “stuff” each chicken breast with approx. 2 TBS of the dip mixture.  Place onto a nonstick sheet pan or a Pyrex baking dish, with smooth side up.
  5. Brush with olive oil and season with salt and pepper.
  6. Place in oven and bake approx. 25 to 30 minutes or until internal temperature reaches 165 degrees.
  7. Remove from oven and let rest for 5 minutes before serving. 
  8. While resting, heat Main St Bistro Roasted Potatoes in microwave per package directions.


Created by: Chef Mark Z.

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