This Sun-Dried Tomato Pesto Stuffed Chicken is a delicious and flavorful dish that is perfect for a special dinner or a casual weeknight meal. The combination of tender chicken and the rich, savory pesto filling is sure to be a hit!
– 4 boneless, skinless chicken breasts
– 90 gr (1/2 cup) Terra Surti Sicilian red pesto
– Salt and pepper to taste
– Terra Surti extravirgin olive oil
– 50gr (1/2 cup) of sliced mozzarella or pecorino cheese
– Fresh basil leaves for garnish (optional)
- Preheat the oven to to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be sure not to cut all the way through. The pocket should be large enough to hold the filling.
- Spoon the pesto into the pockets of the chicken breasts, and add some slices of cheese
- Season the outside of the chicken breasts with salt and pepper, to taste
- In a large pan, heat a small amount of olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear them for about 2-3 minutes on each side, or until they develop a golden-brown crust.
- Transfer the chicken in a baking dish to the preheated oven and bake the chicken for 20-25 minutes.
- Once fully cooked, remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh basil leaves, if desired, and serve the stuffed chicken with a side of roasted vegetables or a simple salad.
