Pesto Stuffed Chicken Breasts
30 min
4 servings
280 calories
Ingredients
1⁄4 cup light feta cheese
1 recipe prepared Pesto Sauce, divided
2 tbsp Pesto Sauce Mix
2 tbsp water
2 tbsp pine nuts or pistachio nuts, optional
1 tbsp grated Parmesan cheese
1⁄4 cup olive oil
4 (5 oz/142g) boneless, skinless chicken breasts
1 tsp olive oil
1 zucchini, sliced into thick rounds
1 lemon, sliced into thin rounds
olive oil, for brushing
Instructions
Preheat oven to 350° F (175° C).
In a small bowl, mix feta cheese and 2 tbsp Pesto Sauce.
Lay chicken flat on a work surface. With a paring knife, cut a horizontal 2” wide slit in the thick side of each breast. Tightly pack each breast with cheese mixture, zucchini, and a slice of lemon. Brush with olive oil.
Roast on a Sheet Pan for 15–20 minutes or until a thermometer inserted into filling reads 165° F (74° C).
Serve with remaining sauce drizzled over the top.
Nutritional Information
Per serving: Calories 280, Fat 15 g (Saturated 3.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 5 g (Fiber 2 g, Sugars 1 g), Protein 30 g.