30 Days Sugar Free

Stuffed Chicken with a Sun Dried Tomato Pesto

This stuffed chicken breast with sun dried tomato pesto is like a trip to the Mediterranean. This recipe is quick, easy, and so delicious that it can turn an everyday meal into something special.

CourseDinner, Lunch, Main Dish
CuisineAmerican

Servings	Prep Time
4persons	50-55 minutes

Cook Time

40-45minutes

Servings	Prep Time
4persons	50-55 minutes

Cook Time

40-45minutes

Ingredients

STUFFED CHICKEN:

4pcs chicken breastslarge skinless sliced so that each has a pocket cut into it to put the stuffing in
pinch saltto taste
pinch pepper

STUFFING:

1/2cup brown rice cooked
2oz. cheesemozzarella
2oz. cheeseGouda
1/4cup basilfresh and chopped
1/4cup tomatoes chopped and sun dried
pinch salt
punch pepper

FOR THE PESTO:

1/4cup cilantrofresh
1/4cup basilfresh
1/4cup tomatoeschopped and sun dried
1/4cup olive oil
1/4tsp salt
1/4tsp pepper

Instructions

FOR THE STUFFING: Put all stuffing ingredients together in a blender or food processor and pulse until roughly chopped.
TO PREPARE PESTO: Put all ingredients in a blender or food processor and pulse until roughly chopped.
TO PREPARE CHICKEN: Bring the oven to temperature at 350 degrees F.
Lightly salt and pepper the outside of the chicken
Stuff each pocket cut into the chicken breasts with the stuffing until the pocket is full
Place on a baking sheet lined with tin foil and sprayed with cooking oil
Top each chicken breast with the pesto mixture and bake in the oven for 40 to 45 minutes, or until done
Serve with a side of fresh green salad