Pesto Stuffed Chicken Breasts

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

Preparation

1. Preheat oven to 350° F (175° C).
2. In a small bowl, mix feta cheese and 2 tbsp Pesto Sauce.
3. 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.
4. Roast on a Sheet Pan for 15–20 minutes or until a thermometer inserted into filling reads 165° F (74° C).
5. Serve with remaining sauce drizzled over the top.