Chicken Breast stuffed with Cloumage® and Sundried Tomatoes

Chicken Breast stuffed with Cloumage® and Sundried Tomatoes


  • 4 boneless skinless chicken breasts
  • 2/3 cups Cloumage® soft cheese (from Shy Brothers Farm)
  • ¼ cup chopped sundried tomatoes (packed in oil)
  • 2 fresh chives snipped into 1/4 inch pieces (about 2 tbsp.)
  • 2-3 cloves garlic, (minced)
  • Bread crumbs for coating
  • Parmesan cheese for coating
  • 2 tablespoons butter


Slice each chicken breast in half to “butterfly” them, leaving one side still connected. Cover chicken with plastic wrap and pound until about 3/8 inch thick. In a small flat bowl, mix seasoned bread crumbs with a couple of tablespoons of Parmesan cheese. Coat each chicken breast with bread crumbs and parmesan cheese mixture on both sides.

Melt the butter in a non-stick skillet on medium-high heat. Brown the chicken breasts on both sides until cooked through (about 8-10 minutes). While chicken is cooking, mix Cloumage® cheese, sundried tomatoes, garlic and chives in a small bowl.

When chicken breasts are done, remove each to a plate, put ¼ of the Cloumage® filling on one half of each breast, then fold the other half over it to form an open “pocket.” Serve with a fresh vegetable such as squash, green beans or asparagus.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566