Sun-Dried Tomato And Basil Pesto Stuffed Chicken
Ingredients
For the pesto:
For the pesto:
2 cups basil leaves
1/2 cup sun-dried tomatoes, chopped
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
For the chicken:
Ingredients, For the chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make the pesto:
To make the pesto:
– In a meals processor, combine the basil, garlic, pine nuts, Parmesan cheese, and salt and pepper to style.
– Process till finely chopped.
– With the motor working, slowly drizzle in the olive oil till the pesto is clean and creamy.
– Season Stuffing With Chicken extra salt and pepper to style.
To prepare the chicken:
To prepare the chicken:
1. Preheat oven to 375 levels F (190 levels C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the chicken breasts, olive oil, salt, and pepper. Toss to coat.
3. Transfer the chicken to the ready baking sheet and bake for 20-25 minutes, or till cooked via.
4. Let the chicken cool slightly earlier than slicing.
To assemble and bake:
1. Preheat oven to 375 degrees F (190 levels C).
2. Place chicken breasts on a frivolously greased baking sheet.
3. In a medium bowl, combine the sun-dried tomatoes, basil, Parmesan cheese, pine nuts, garlic, lemon juice, olive oil, salt, and pepper.
4. Stuff the chicken breasts with the sun-dried tomato mixture
5. Bake for 25-30 minutes, or till the chicken is cooked by way of and the filling is bubbling
6. Let stand for five minutes before slicing and serving.
