Ingredients for Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 4 ounces goat cheese
- 1/2 cup sun-dried tomato pesto
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1 cooking spray
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How to Make Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese
- Preheat oven to 350°F (175°C).
- Trim all visible fat and tendons from 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- In a food processor, combine 1/2 cup sun-dried tomato pesto, 4 ounces goat cheese, and 1/4 cup chopped fresh basil. Pulse until combined but still slightly chunky.
- Spread 1/6 of the pesto mixture evenly onto each chicken breast.
- Roll up each chicken breast tightly, starting from the narrow end, tucking in any loose pieces.
- Place 1/2 cup grated Parmesan cheese in a shallow dish. Roll each chicken breast in the Parmesan cheese, pressing gently to adhere.
- Lightly spray a glass casserole dish with nonstick cooking spray. Arrange the chicken breasts in the dish, ensuring they are not touching.
- Bake for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and slightly browned.
- Let rest for 5 minutes before serving. Garnish with fresh basil (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3g
Fat
59g
Carbs
0g
