This Pesto Stuffed Chicken Breast is so easy to put together if you have a pesto sauce on hand. And who doesn’t like a good pesto, right?
Chicken breasts tend to be lean and can dry out quickly if not prepared just right. Pesto sauce, though, is loaded with good fats and will help keep the chicken breast moist while baking—and it tastes amazing!
This dish goes nicely with a Greek salad or roasting whatever veggies that are in season with some herbs. Serving it over a little bed of mushroom rice pilaf or mashed sweet potatoes also works nicely—and great if you are entertaining.
Looking for a good homemade pesto sauce? Try this one. It can be prepped ahead and stored in the fridge for up to 6 months (which makes meal prep during the week much easier!)
For many, including myself, having the right sauces, dips, seasonings and dressings on hand can often make a huge difference. Especially between enjoying cooking at home and putting a yummy, healthy meal on the table in less than 30 minutes, or breaking down and ordering in something far less healthy.
So get back to the basics and keep things simple, like adding a clean pesto sauce to a chicken breast. It’ll turn any boring meal into a mouth-watering one that you will feel proud to serve.
Enjoy this simple Pesto Stuffed Chicken Breast!!
PESTO STUFFED CHICKEN BREAST
Equipment
- Large Skillet
- Measuring cups
- measuring spoons
- cutting board
- Chef knife
- Toothpicks
Ingredients
- 2 Chicken breasts boneless skinless
- 2 Garlic cloves roasted (great to prep ahead and have on hand)
- 2 tbsp Pesto option to use cheese-free
- 1 tbsp Italian seasoning
- 1/4 tsp sea salt
- 1/2 tsp Black pepper freshly ground
- 1/4 cup Low-Sodium Vegetable broth low sodium
- 1/4 cup Unsweetened Almond Milk unsweetened or milk alternative of your choice
- 1 tbsp Avocado oil
Instructions
- Wash and pat dry the chicken
- Slice lengthwise into the thin side of the breast to make a pocket.
- Stuff pocket with roasted garlic, cheese-free pesto and seal with a few toothpicks.
- Sprinkle spices on both sides of the breast.
- Heat a skillet over medium heat. Add the oil and then place the breasts in a skillet with for about 15-20 minutes, or until cooked. Flip them over half way.
- Remove the chicken from heat and let rest for 5-10 mins.
- Meanwhile, add 1/4 cup vegetable stock and 1/4 cup nut milk to the pan. Over a medium high heat reduce liquid by ½ the volume.
- Plate your stuffed chicken and pour this sauce over the it and enjoy.