TINY Kitchen Simple Pesto Stuffed Chicken
Happy Monday, people!
How is it possibly August 1st? I don't know about you, but I want to cherish every minute of this last month of summer, and that's why I'm super excited to share a very simple way to do stuffed chicken breasts that will get you and your tribe fed in no time. This literally takes minutes to prepare, freeing you up for a backyard bocce game or some Rosé on the deck. So let's get cooking so we can get back to summering.
Now, this recipe calls for pesto and cheese as our stuffing of choice, but you could easily swap out pesto for fresh herbs, roasted peppers or tomatoes, or any of your favorite summer veggies. I'd love to hear any great modifications you make on this one, so drop me a note!
xo
Tessa
INGREDIENTS
1 chicken breast per person
1 container Parmareggio, which can be found at specialty Italian food stores / If you can’t find it, you can easily substitute Laughing Cow Creamy Asiago spreadable wedges
1 tbs pesto per chicken breast (don’t feel like making your own pesto? One of the best pre-made pesto’s out there is the Kirkland Signature Genovese Pesto. Check it out!)
2 tbs olive oil
salt & pepper
DIRECTIONS
Preheat oven to 450 degrees
Carefully cut a pocket into each chicken breast, do not slice it in half
PRO TIP: For slicing a pocket into your chicken breast, use a spatula to press down on the top of the chicken breast while you insert the knife and make a clean cut
Place 1 triangle of your Parmareggio or Laughing Cow cheese into the pocket
Carefully spoon one tablespoon of your pesto into the pocket
Salt and pepper the top of the chicken breast
Heat 1 tbs olive oil in an oven-proof skillet, over medium high heat
Once oil is hot, carefully place each breast top-down into oil and let cook for 5 minutes
Flip chicken over in the pan, and transfer to oven
Bake for 10 minutes or until juices run clear
Enjoy!
