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Pesto-Stuffed Chicken Breasts

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Ingredients

Scale

Chicken

  • 1/2 cup basil pesto
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Topping

  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 4 oz fresh mozzarella cheese, cut into 4 slices

Instructions

  1. Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  2. In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.
  3. Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.
  4. Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.
  5. Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.

Find it online: https://legenrecipes.com/recipe/pesto-stuffed-chicken-breasts/