Chicken Breast Stuffed with Pesto & Sun-Dried Tomatoes

1. 1

   Preheat the oven to 400 F and line a rimmed baking sheet with foil for easy clean-up.

2. 2

   Slice a lengthwise pocket into thick side of the chicken breasts, trying not to cut it all the way through.

3. 3

   Spoon some pesto and a quarter of the sun-dried tomatoes into the pocket of the chicken breasts.

4. 4

   Rub the outside of the chicken breasts with the rest of the pesto and place two pieces of pancetta on top of each of the chicken breasts.

5. 5

   Put the chicken on the pan and place in the preheated oven.

6. 6

   Cook for 30 minutes or until the juices of the chicken run clear.

7. 7

   Serve with a salad and perhaps some pasta tossed with a good quality marinara sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.