Stuffed Pesto Chicken
Stuffed Pesto Chicken recipe turns an ordinary chicken breast into a gourmet entree! Stuffed with feta cheese, topped with pesto and spices, this quick dinner is sure to impress!
Servings: 4
Calories: 732kcal
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup feta cheese
- 1/4 cup paprika this is not a typo
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 1/4 teaspoons salt
- 3 Tablespoons olive oil extra virgin
- 1 cup HemisFares Pesto
- 2 1/2 Tablespoons olive oil
- 1/2 cup cherry tomatoes sliced in half, optional
Instructions
- Preheat oven to 350 degrees.
- With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket".
- Stuff each "pocket" with feta cheese.
- In small bowl combine: paprika, cumin, oregano, thyme and salt. Rub mixture over each chicken breast and set aside.
- Heat olive oil in cast-iron or stainless steel skillet (oven safe) over medium-high heat.
- When oil is hot, add chicken and cook for about 3-4 minutes on each side.
- Spoon pesto over chicken, cover, and place in preheated oven.
- Bake for 15-20 minutes (chicken breast thickness vary greatly) until cooked through and no longer pink inside.
- Remove and top with extra pesto (optional), any extra feta cheese, and cherry tomatoes.
- Serve with pasta or potatoes (see notes above).
Nutrition
Calories: 732kcal | Carbohydrates: 17g | Protein: 38g | Fat: 59g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 2085mg | Potassium: 856mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8905IU | Vitamin C: 8.1mg | Calcium: 430mg | Iron: 4.8mg