Pesto Stuffed Chicken Breasts with Cherry Tomatoes

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared basil pesto
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket.
3. 3 Season inside of chicken breasts with salt and pepper, then stuff each with about 2 tablespoons of pesto.
4. 4 Secure the opening with toothpicks if necessary.
5. 5 Season the outside of the chicken breasts with salt and pepper.
6. 6 Heat olive oil in an oven-safe skillet over medium-high heat.
7. 7 Sear chicken breasts for 2-3 minutes per side until golden brown.
8. 8 Arrange cherry tomatoes around the chicken in the skillet.
9. 9 Transfer skillet to the preheated oven and bake for 18-20 minutes, or until chicken reaches an internal temperature of 165°F.
10. 10 Sprinkle with Parmesan cheese during the last 5 minutes of baking if using.
11. 11 Garnish with fresh basil before serving.

Equipment

• Oven-safe skillet
• Toothpicks
• Meat thermometer

Variations

• Add spinach or sun-dried tomatoes to the pesto for extra flavor.

Substitutions

• Substitute pesto with a homemade mix of basil, pine nuts, Parmesan, and olive oil.

Pairings

• Pairs well with a crisp Pinot Grigio or a light Sauvignon Blanc.

Nutrition

Tips

• If pesto is too thick, thin it with a little olive oil for easier stuffing.
• For extra flavor, marinate the chicken breasts in pesto for 30 minutes before stuffing.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or a fresh green salad.

FAQ