PESTO STUFFED CHICKEN BREAST
This is a nice entree that pairs well with wild rice pilaf recipe or quinoa. Just add non-starchy veggies of your choice and you have a well balance meal, both for your body and your palate.
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.
Nutrition
Serving: 3.5ozCalories: 267kcalCarbohydrates: 5gProtein: 25gFat: 16gSaturated Fat: 2gTrans Fat: 1gCholesterol: 74mgSodium: 721mgPotassium: 468mgFiber: 2gSugar: 1gVitamin A: 444IUVitamin C: 2mgCalcium: 115mgIron: 2mg
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