Pesto and Sun-Dried Tomato Stuffed Chicken

Delight your senses with this Pesto and Sun-Dried Tomato Stuffed Chicken recipe crafted by the culinary expertise of Elizabeth Rodriguez. Bursting with vibrant flavors, this dish is a perfect blend of juicy chicken, aromatic pesto, and the sun-kissed sweetness of sun-dried tomatoes.


  • 4 boneless, skinless chicken breasts
  • 1/2 cup pesto sauce
  • 1/4 cup sun-dried tomatoes, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  1. Preheat your oven to 375°F (190°C).
  2. Make a pocket in each chicken breast by slicing horizontally.
  3. Season the inside of each pocket with salt and pepper.
  4. Spread pesto inside each pocket, then add a generous amount of chopped sun-dried tomatoes.
  5. Secure the pockets with toothpicks to hold the stuffing.
  6. Heat olive oil in a skillet over medium heat.
  7. Sear the stuffed chicken breasts until golden brown on each side.
  8. Transfer the chicken to a baking dish and bake for 25-30 minutes or until cooked through.
  9. Remove toothpicks before serving.

Total Time: 50 minutes

Yield: 4 servings

Experience the fusion of flavors as the pesto infuses the chicken, and the sun-dried tomatoes add a burst of sweetness. Serve this dish with a side of your favorite veggies or pasta for a complete and satisfying meal.

Nutritional Information (per serving): 320 calories, 25g protein, 10g carbohydrates, 20g fat

Conclude your day with a culinary journey through Italy with this Pesto and Sun-Dried Tomato Stuffed Chicken recipe. Elevate your home-cooking game and impress your loved ones with a dish that combines simplicity with sophistication, creating an unforgettable dining experience.

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