Herb & Cheese-Stuffed Chicken with Sun-Dried Tomato Cream Sauce

With warmer weather on the horizon, we look to kitchen fare that is light and fresh while still being full of complex flavors. These tender, rolled chicken breasts, filled with fresh herbs and a trio of cheeses, and covered in a tangy, sun-dried tomato cream sauce, are both delicious and stunning. They’re simple to make but look impressive and taste fantastic!

Pair this with La Crema’s new Willamette Valley Pinot Noir. Enjoy!

{Recipe follows photos}

Herb & Cheese-Stuffed Chicken with Sun-Dried Tomato Cream Sauce

This dish is easy enough to make for mid-week supper, but impressive enough for a dinner party with friends.


Herb & Cheese-Stuffed Chicken with Sun-Dried Tomato Cream Sauce

Tangy cheese and aromatic herbs compliment our food-friendly Willamette Pinot.

Herb & Cheese-Stuffed Chicken with Sun-Dried Tomato Cream Sauce

Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4


  • 1 oz cream cheese, softened
  • ¾ cup shredded mozzarella cheese
  • 2 Tablespoons grated parmesan cheese
  • 1 Tablespoon fresh, chopped basil
  • 1 Tablespoon fresh, chopped oregano
  • 1 teaspoon fresh, chopped thyme
  • 1 ½ teaspoons fresh, minced garlic, divided
  • kosher salt
  • freshly ground black pepper
  • 4 chicken breast halves, pounded to a thickness of about ¼”
  • extra-virgin olive oil
  • ½ cup oil-packed sun-dried tomatoes, minced
  • 1 cup heavy cream


  1. Preheat the oven to 400°F. In a medium bowl, combine cream cheese, mozzarella, parmesan, basil, oregano, thyme, and 1 teaspoon garlic. Add a pinch of kosher salt and a generous dash of freshly ground black pepper. Mix well.
  2. Lay pounded chicken breasts out on a large cutting board, and season both sides lightly with kosher salt and freshly ground black pepper.
  3. Heat 2 Tablespoons olive oil in an oven-proof skillet over medium-high heat. Divide cheese mixture evenly among chicken breasts, placing the mixture at one end of each chicken breast.
  4. Beginning with the end holding the cheese filling, tightly roll each chicken breast. Place chicken seam-side down in the skillet. Sear chicken breasts until golden on all sides, turning as necessary.
  5. When chicken is browned, turn off the stove and place the skillet in the preheated oven to finish cooking the chicken. Cook until the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 10-12 minutes.
  6. Carefully remove skillet from oven, transfer chicken to a large plate, cover with foil, and set aside. While the chicken is resting, prepare the sun-dried tomato cream sauce. Sauté sun-dried tomatoes and remaining ½ teaspoon garlic in the skillet until fragrant, 2-3 minutes. If necessary, add up to 1 Tablespoon more olive oil.
  7. Add cream along with a pinch of kosher salt and more freshly ground black pepper. Simmer until tomatoes are tender. Using a stick blender, puree the sauce until mostly smooth. (If you don’t have a stick blender, just skip this step!)
  8. To serve, slice each chicken breast roll on the diagonal into 5 or 6 thin slices. Fan the slices out on a plate, and top with sun-dried tomato cream sauce.