More Great Recipes: Dairy | Dinner | Main Dish | Poultry

Sage and Sundried Tomato Pesto Stuffed Chicken Breasts


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 chicken breast halves
Salt and pepper
1/4 cup chicken broth
1 Tbsp olive oil

For the pesto:
1 garlic clove
2 Tbsp toasted pine nuts
2 Tbsp sundried tomatoes
handful of fresh sage
3 Tbsp fontina cheese
EVOO (I used some regular EVOO and some oil from the sundried tomatoes; use as much as you want depending on the consistency you are going for)
salt and pepper to taste


Preheat oven to 350.


Make the pesto by combining all ingredients into a small food processor and pulsing until desired consistency.


Season to taste.


Season the chicken breasts with salt and pepper.


Cut a pocket into the chicken breasts, or pound them thin enough to stuff and roll.


Stuff half the pesto mixture into each chicken breast.


Heat olive oil in oven-proof skillet over medium heat.


Pan fry chicken in the olive oil until it is browned on both sides (not cooked through).


Add chicken broth to skillet and move skillet to the oven to finish cooking the chicken.


Pour the pan sauce from the skillet over chicken before serving.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter