Spinach Pesto-Stuffed Grilled Chicken – a delicious recipe with baby spinach leaves, Cheese, almonds, clove garlic, olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat barbecue to medium heat.
2
Use pulsing action to process first 4 ingredients in food processor until finely chopped.
3
Mix 2 Tbsp.
4
oil, lemon zest, juice and pepper in liquid measuring cup.
5
With processor running, gradually add oil mixture to ingredients in food processor through feed tube, processing until smooth and well blended.
6
Mix 1/4 cup spinach pesto and mozzarella.
7
Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side.
8
Stuff with cheese mixture.
9
Close pockets; secure with wooden toothpicks.
10
Brush chicken with remaining oil.
11
Grill 5 min.
12
on each side or until done (170F).
13
Serve topped with remaining spinach pesto.
297
kcal
Calories
20
g
Fat
4
g
Carbs
25
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 9 ingredients. The key ingredients include: 4 cups loosely packed baby spinach leaves, 1/4 cup Kraft 100% Parmesan Grated Cheese, 2 Tbsp. roasted almonds, 1 clove garlic, and more.
Yes, Spinach Pesto-Stuffed Grilled Chicken 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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