Chicken breasts stuffed with basil and sundried tomato cream, served with mushroom risotto

I just gotta start off by saying that if you are trying to impress a date (a date that likes food, that is) on a Saturday night, then cook this! I guarantee she or he will love it! And it takes just enough time to show you care… 🙂

I have two sisters. I am the oldest, and I have always loved to cook. Maria is seven years younger than me and she claims that she also would love to cook, had it not been for me. You see, I cooked and I made her do all the boring stuff like doing the dishes. Ingrid is fourteen years younger than me, and I had moved out by the time she was old enough to cook (and do dishes), so she still enjoys to cook. This dinner was cooked together with Ingrid and she got to decide what to cook (oh, and yup! I made her do dishes!). I think Maria is slowly, but surely recovering from Karen´s kitchen, though…

Let´s get to our task at hand, shall we?

We cooked this for 6 people, and we had just the right amount of leftovers!

Chicken breasts stuffed with basil and sundried tomato cream:

  • 8 chicken breasts
  • 16 strips of bacon
  • 1 pack of Philadelphia cream cheese (about 7 oz)
  • A small jar of sundried tomatoes, and a little bit of the oil
  • 1 small clove of garlic
  • 2-3 handfuls of fresh basil
  • 1 TS of shredded parmesan
  • A few stalkes of chives


  • 8 kylling fileter
  • 16 strimler bacon
  • 1 pakke Philadelphia ost, naturell (200 g)
  • 1 lite glass soltørkede tomater, og litt av oljen
  • 1 lite fedd hvitløk
  • 2-3 håndfuller med fersk basilikum
  • 1 ss riflet parmesan
  • Litt gressløk

Put the chicken breasts between some plastic wrap and use a pot or something to press the breasts a little flatter.

Combine all the other ingredients (minus the bacon…) in a blender and blend until smooth and creamy. Taste it and add anything if needed! Spread the cream onto the chicken, a good line down the middle of the breast. Rolled the chicken and try to not squeeze any of the cream out of it. This part can get a little messy, but we´re troopers!

Wrap two strips of bacon around each breast and secure with some string. Place the chicken in a pan and put it in the oven at 425 degrees Fahrenheit (220 degrees Celsius).

We cooked the chicken for about 40-45 minutes, I took one of the breasts out when the bacon looked a little crispy, then cut it down the middle and lucked out: it was done!

As soon as the chicken was in the oven, we started on the risotto (click on risotto to see the recipe).


  • Asparges brought to a boil, then dipped in ice water
  • (A fresh garden salad would also be great as a side)


  • Forvellet asparges med havsalt
  • (En god grønn salat passer nok også veldig bra)

When the risotto and chicken is done (remember to remove the string from the chicken), get someone to pour the wine while you toss the asparges in boiling water. Let it boil for no more than two minutes, strain them and have them in a bowl of ice water for a few seconds. Put them on a plate and sprinkle a little seasalt on them.

We served this with a South African red, Oude Kaap (Cinsault and Ruby Cabernet grapes).


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