Stuffed Chicken Breasts with Tomato Pesto

Name: Stuffed Chicken Breasts with Tomato Pesto
Cook time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 cup Sun-dried tomatoes in oil, drained and rinsed; 1 clove Garlic, peeled; 1/4 cup Pecan halves; 2 Tbsp Cheese, parmesan (opt); 1/2 oz Arugula; 1 1/2 Tbsp Oil, olive; 1 Tbsp Water; 2 Chicken breasts, boneless and skinless, butterflied and flattened; 2 oz Cheese, fontina, shredded (sub fresh mozzarella); 1 tsp Italian seasoning; 1/3 cup Sun dried tomato pesto (ingredients listed separately); 6 slices Prosciutto, thinly sliced; 1 Tbsp Oil, cooking; 1/2 cup Stock, chicken; 1/4 cup Wine, white (sub stock); 2 tsp Cornstarch; 1 lb Green beans, trimmed; 1 Tbsp Oil, cooking; 1 tsp Lemon juice; 1/4 cup Almonds, slivered (sub pecans)

7 steps

Cook:40min

Stuffed, prosciutto-wrapped chicken breast feels elegant and worthy of guests. Fortunately, it's easier to make than it appears, especially if you have sun dried tomato pesto leftover from earlier in the week for the filling.

Updated at: Thu, 17 Aug 2023 12:04:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories568.9 kcal (28%)

Total Fat38.9 g (56%)

Carbs17.4 g (7%)

Sugars5.9 g (7%)

Protein39 g (78%)

Sodium817 mg (41%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oven to 375F / 191C.

Step 2

Toss green beans with oil (the portion for the beans) and season with some salt and pepper. Spread on a sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.

Step 3

While green beans roast, heat an oven-safe skillet over medium-high heat. Add oil (the portion for the chicken) and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.

Step 4

Stir cornstarch into stock.

Step 5

When chicken is done, remove from pan to rest. Place skillet over medium heat and pour in white wine, scraping up any bits remaining in the pan. Next add stock and simmer for 2 to 3 minutes, until sauce is thick and creamy.

Step 6

Toss green beans with lemon juice and almonds.

Step 7

Slice chicken breasts and serve with sauce on top. Enjoy with green beans on the side.

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