SAGE AND SUNDRIED TOMATO PESTO STUFFED CHICKEN BREASTS

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Dairy  Dinner  Main Dish  Poultry 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!