Chicken Breast Stuffed with Sun-Dried Tomato Pesto

Name: Chicken Breast Stuffed with Sun-Dried Tomato Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup sun-dried tomatoes, rinsed (see note below); 2 cloves garlic; ½ cup raw walnuts or cashews; salt and freshly ground black pepper, to taste; 4 boneless, skinless chicken breasts (4 to 6 ounces each); 1 tablespoon extra virgin olive oil, plus 1 tablespoon if using sun-dried tomatoes without oil

2 steps

Prep:20minCook:20min

Updated at: Sun, 05 May 2024 04:13:40 GMT

Nutrition balance score

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Ingredients

4 servings

1 cupsun--dried tomatoes

rinsed

freshly ground, to taste

4 x 4 ouncesboneless skinless chicken breasts

1 tablespoonextra virgin olive oil

plus 1 tablespoon if using -sun--dried tomatoes without oil

Instructions

Step 1

1. Preheat the oven to 350°F. In a food processor, combine the sun-dried tomatoes, garlic, and walnuts or cashews to make a chunky pesto. Season with salt and pepper. Place the chicken breasts between waxed paper and lightly pound them with a meat cleaver. Make a 2-inch slit or pocket in the thicker end of each breast and stuff 1 to 2 tablespoons of the pesto into it. Secure each pocket with a toothpick (or just squeeze shut tightly).

Step 2

2. Heat an ovenproof skillet to medium heat. Add the oil and sauté the chicken for 3 minutes on each side. Place the pan in the oven for about 12 minutes, or until the chicken is cooked through.

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