Pesto Stuffed Chicken Breast Recipe

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Pesto Stuffed Chicken Breast

Cheri Echard


I was looking for something a little different for Easter dinner this year and came up with this, So easy and packed with flavor! A very quick gourmet tasting entree, great for family and entertaining. I served it with Fettuccine Alfredo as a side dish, a big green salad and garlic bread sticks. With this meal you and yours will have no fear of vampires! LOL

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15 Min


25 Min


boneless, skinless chicken breasts
1 7oz. jar(s)
pesto, i used buitoni, or make your own
3/4 Cup
shredded italian cheese blend (or parmesan, provelone, romano, or whatever your family likes best)
1/4 Cup
sun dried tomatoes, packed in oil, drained and finely minced
salt and lemon pepper
1/2 Cup
pine nuts

Directions Step-By-Step

Preheat oven to 375, spray large rectangular baking dish with cooking spray.

Rinse your chicken breasts and place them between a sheet of foil on the bottom and plastic wrap on top. Using a meat mallet or a heavy flat pan, pound to about 1/2 inch thickness.
Remove plastic wrap and sprinkle both sides of chicken with salt and lemon pepper.
In a med. bowl combine pesto, shredded cheese,sun dried tomatoes and pine nuts. Divide evenly and spread over chicken. Roll chicken up tightly and secure with a toothpick if necessary, seam side down. Sprinkle with a little extra cheese.
Cover with foil and roast for about 15 mins. Remove foil and cook until slightly browned on top, approx 8-10 mins. Check for doneness but inserting a sharp knife tip and pressing to see if juices run clear. You can put the broiler on for a few mins. if you want the cheese to brown, but watch carefully and don't over cook.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #easy, #very, #flavorful