Stuffed Pesto Chicken
A filling of melty provolone cheese and savory sundried tomatoes offers tons of flavor to these pesto-brushed chicken breasts. While the chicken bakes, toss tog
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Food processor
- Meat tenderizer
- Skillet
- Oven
- Stove
- Parchment paper
- Fork
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Refrigerator
- Airtight container
Ingredients
- 1 1/2 Tbsp Pine nuts (sub walnuts or pecans)
- 1 clove Garlic, peeled
- 2 oz Basil, fresh, leaves torn
- 1 tsp Lemon juice
- 3 Tbsp Oil, olive
- 1/4 cup Sundried tomatoes in oil, drained and chopped
- 3 oz Cheese, provolone, chopped
- 2 Chicken breasts, boneless and skinless, butterflied and flattened
- 1 tsp Italian seasoning
- 1 Tbsp Oil, cooking
- ~1/4 cup Pesto (ingredients listed separately)
- 1 rib Celery, diced
- 1 Tbsp Parsley, fresh, chopped
- 1 heart Lettuce, romaine, chopped
- 1 can Beans, cannellini or butter (14 oz / 397 g), rinsed and drained
- 1 Tbsp Oil, olive
- 1 tsp Mustard, Dijon
- 1/2 tsp Honey
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