Mint Pesto-Stuffed Chicken Breasts

Dave Smith


Always looking for way the fix chicken that is not boring. Mint and parsley take the place of traditional basil in the springy pesto that’s tucked inside these chicken breasts. Don’t be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the chicken.

Cooks:To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool. If you don’t have a skillet large enough to hold all the chicken, use 1 or 2 shallow baking dishes large enough to hold the chicken breasts comfortably.


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  • 6 Tbsp
    almonds, slivered
  • 2 clove
  • 3/4 tsp
    kosher salt
  • 1 1/2 c
    italian parsley
  • 3/4 c
    mint, fresh
  • 6 Tbsp
    olive oil, extra virgin
  • 2 oz
    parmigiano-reggiano, grated

  • 8
    chicken breast halves, skinless and boneless
  • 3 c
  • 2 c
    chicken broth, low salt
  • 6
    carrot, sliced
  • 1/4 c
  • 1 1/4 Tbsp
    kosher salt
  • 2 tsp
    marjoram, fresh chopped
  • 1/2
    peppercorns, tricolored, freshly ground

How to Make Mint Pesto-Stuffed Chicken Breasts


  1. Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
  2. Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto. (Chicken can be made to this point up to 1 day ahead. Cover and refrigerate.)
  3. Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat.** Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram. (Vegetables can be made to this point up to 1 day ahead. Cover and refrigerate.)
  4. Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken. (If chicken and vegetables have been made ahead, bring to a simmer on stovetop before baking.)
  5. Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
  6. Cook vegetables in skillet first, and then transfer them, along with broth, to dish; arrange chicken on top. Cover tightly.

Printable Recipe Card

About Mint Pesto-Stuffed Chicken Breasts

Course/Dish: Chicken

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