Juicy chicken breasts filled with creamy mozzarella, sun-dried tomatoes, and fresh basil make an easy Mediterranean-inspired dinner that's packed with protein and flavor.
Published August 15, 2026 · Updated August 27, 2026
Preheat the oven to 375°F (190°C). Finely chop the sun-dried tomatoes and fresh basil. Combine them with the olive oil, salt, and black pepper to create the flavorful filling.
3 minPlace each chicken breast between two pieces of parchment paper or plastic wrap and gently pound it into a thin, even cutlet. Brush the inside with the sun-dried tomato mixture. Pat the mozzarella dry and slice it thinly.
5 minArrange the mozzarella over each chicken breast, leaving a little space around the edges. Roll the chicken tightly around the filling. Secure with toothpicks if necessary and place seam-side down in a baking dish.
2 minBake until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C). Let the rolls rest briefly before slicing to help keep the melted cheese and juices inside. Serving Suggestions Serve with roasted potatoes, steamed vegetables, rice, green beans, asparagus, or a fresh garden salad.
25 minStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently until the center is hot.
Pound the chicken to an even thickness for consistent cooking. Pat mozzarella dry before using it. Don't overfill the chicken rolls. Fresh spinach makes an excellent addition to the filling. Prosciutto can be added for a richer variation.
Yes. Low-moisture shredded mozzarella will work, although the texture will be different.
Yes. Assemble the chicken rolls several hours ahead and refrigerate until baking.
The internal temperature should reach 165°F (74°C).
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