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Goat Cheese and Sun-Dried Tomato Pesto Stuffed Chicken Breasts

Calories 449kcal

Ingredients

  • 4 organic boneless skinless chicken breasts, rinsed & lightly pounded to 1/2-inch thickness
  • 1/2 cup fresh basil roughly chopped
  • 1 cup goat's cheese
  • 1/3 cup Bella Cucina's Sun-dried tomato pesto
  • Extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • In a bowl, mix basil, goat's cheese and pesto. Season with salt and pepper if desired.
  • Lay the pounded chicken breasts, rib-side up, on a work surface. Mound a couple of Tablespoons or so (depending on the breast size) in the center of each breast. Fold both ends of the breast up over the filling, securing them together with a toothpick. Place each "chicken roll" - fold side down - in a lightly oiled baking dish.
  • When all the breasts are stuffed and rolled, lightly brush with olive oil and sprinkle with salt and pepper. Bake chicken uncovered for about 10 minutes.
  • Decrease heat to 400 degrees and cook another 10 to 15 minutes, or until cooked through. Serve warm and garnish with fresh basil.

Nutrition

Serving: 4g | Calories: 449kcal | Carbohydrates: 5g | Protein: 55g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 148mg | Sodium: 505mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg