The Sun-Kissed Chicken

Wed, 22 Apr 2026 00:00:00 +0000

Instructions Link to heading

Carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through.
Stuff each pocket with a generous slice of mozzarella and a piece of sun-dried tomatoes.
Secure the opening with toothpicks so the filling stays inside while cooking.
Rub the chicken with olive oil and season it generously with oregano, basil, red pepper flakes, salt, and pepper.
Heat a pan over medium-high heat and sear the chicken for about 3–4 minutes per side, until golden brown. The chicken does not need to be cooked through yet; this is just for flavor.
While the chicken sears, line a baking dish with parchment paper.
Arrange the zucchini planks in the dish to make a base.
Sprinkle the zucchini with Parmesan cheese.
Place the seared chicken breasts on top of the zucchini.
Add another layer of Parmesan on top of the chicken.
Bake at 200 °C for about 15–20 minutes, until the mozzarella is melted and the Parmesan is golden and bubbling.
Remove the toothpicks before serving.

Stuff each pocket with a generous slice of mozzarella and a piece of sun-dried tomatoes.

Secure the opening with toothpicks so the filling stays inside while cooking

The chicken does not need to be cooked through yet; this is just for flavor.

Place the seared chicken breasts on top of the zucchini. Add another layer of Parmesan on top of the chicken.

If your sun-dried tomatoes come in oil, use that oil for searing the chicken. It adds a deeper tomato flavor and makes the whole dish even better.