Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese, – a delicious recipe with chicken breasts, goat cheese, tomato pesto, fresh basil, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0F
2
Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
3
Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
4
Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
5
Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
6
Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
7
Serve hot and enjoy!
514
kcal
Calories
26
g
Fat
4
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 chicken breasts, 6 ounces goat cheese, log type, 6 ounces sun-dried tomato pesto (purchased or homemade), 1/2 cup fresh basil, finely chopped, and more.
Yes, Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese, falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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