pesto stuffed chicken breast

Name: Pesto Stuffed Chicken Breast
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 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

(1 RATING)

40 Pinches

Cheri Echard

Prescott, AZ

Updated on Apr 9, 2012

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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prep time 15 Min

cook time 25 Min

method ---

yield 8 serving(s)

Ingredients

8 - boneless, skinless chicken breasts
1 7oz. jars 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

Step 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.

Step 2

Remove plastic wrap and sprinkle both sides of chicken with salt and lemon pepper.
Step 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.
Step 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.
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