Stuffed Chicken with a Sun Dried Tomato Pesto

Sugar Free Recipe

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.


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Ingredients

STUFFED CHICKEN:
4 large skinless chicken breasts sliced so that each has a pocket cut into it to put the stuffing in
salt
pepper

STUFFING
1/2 cup cooked brown rice
2 oz. mozzarella cheese
2 oz Gouda cheese
1/4 cup fresh chopped basil
1/4 cup chopped sun dried tomatoes
Pinch of salt
Punch of pepper

FOR THE PESTO:
1/4 cup fresh cilantro
1/4 cup fresh basil
1/4 cup chopped sun dried tomatoes
1/4 cup olive oil
1/4 tsp salt
1/4 tsp pepper


Preparation

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:
1) Bring the oven to temperature at 350 degrees F.
2) Lightly salt and pepper the outside of the chicken
3) Stuff each pocket cut into the chicken breasts with the stuffing until the pocket is full
4) Place on a baking sheet lined with tin foil and sprayed with cooking oil
5) Top each chicken breast with the pesto mixture and bake in the oven for 40 to 45 minutes, or until done
6) Serve with a side of fresh green salad

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