Pesto Stuffed Chicken Breasts

30 min

4 servings

Ingredients

  • 1⁄4 cup light feta cheese
  • 1 recipe prepared Pesto Sauce, divided
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil
  • 4 (5 oz/142g) boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 1 zucchini, sliced into thick rounds
  • 1 lemon, sliced into thin rounds
  • olive oil, for brushing

Preparation

  • Preheat oven to 350° F (175° C).
  • In a small bowl, mix feta cheese and 2 tbsp Pesto Sauce.
  • Lay chicken flat on a work surface. With a paring knife, cut a horizontal 2” wide slit in the thick side of each breast. Tightly pack each breast with cheese mixture, zucchini, and a slice of lemon. Brush with olive oil.
  • Roast on a Sheet Pan for 15–20 minutes or until a thermometer inserted into filling reads 165° F (74° C).
  • Serve with remaining sauce drizzled over the top.

Nutritional Information

Per serving: Calories 280, Fat 15 g (Saturated 3.5 g, 0 0 g), Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 5 g (Fiber 2 g, Sugars 1 g), Protein 30 g.