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