Cheesy Pesto Stuffed Chicken

Ingredients:

4 Tbsp. olive oil
6 boneless skinless chicken breasts
6 slices provolone cheese
1 jar basil pesto
3 Tbsp. butter
3 Tbsp. lemon juice
1/2 c. shaved parmesan cheese
1/2 c. halved grape tomatoes
2 Tbsp. fresh basil

Method:

1. Preheat oven to 400°.
2. Slice each chicken breast along one side to create a pocket. Be sure not to cut the chicken breasts all the way through.
3. Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. pesto. Pinch chicken breasts closed and use toothpicks to secure.
4. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
5. Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
6. Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through. Remove from oven; sprinkle with shaved parmesan.
7. Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
8. Top with halved tomatoes and fresh basil.

Helpful Hints:

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6


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