Pesto Stuffed Chicken Breast

Pesto Stuffed Chicken Breast Recipe

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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


★★★★★ 1 vote

15 Min
25 Min


  • 8
    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

How to Make Pesto Stuffed Chicken Breast


  1. 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.
  2. Remove plastic wrap and sprinkle both sides of chicken with salt and lemon pepper.
  3. 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.
  4. 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.

Printable Recipe Card

About Pesto Stuffed Chicken Breast

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

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