Red Pesto Stuffed Chicken Breast by nutrientmatters

Red Pesto Stuffed Chicken Breast

nutrientmatters

Cook

50 min

US

original

metric

Picture for Red Pesto Stuffed Chicken Breast

US

original

metric

Ingredients

Chicken

chicken breast

1 tsp garlic powder

1 tsp dried parsley

1 tsp red pepper flakes

½ tsp paprika

1 tbsp pecorino

Salt & pepper to taste

1 drizzle avocado oil

Red Pesto

3 cloves garlic

10 sun dried tomatoes

3 tbsp almonds (raw)

2 tbsp pecorino cheese

2 tbsp olive oil

4 leaves fresh basil

2 tbsp parsley

¼ tsp salt

½ stick butter (unsalted)

Tools

food processor

large ziplock bag

Directions

Chicken

Step 1

Combine the ingredients below to make a seasoning mix.

1 tsp garlic powder

1 tsp dried parsley

1 tsp red pepper flakes

½ tsp paprika

1 tbsp pecorino

Salt & pepper to taste

Step 2

Slice your chicken breast length-wise without going fully through it to create a pocket, making sure that the bottom is thick enough to hold the filling.

chicken breast

Step 3

Coat your chicken with the seasoning mix from before, then drizzle with olive oil.

1 drizzle avocado oil

Step 4

Pipe the red pesto mixture into the pockets of the chicken breast.

Step 5

Sear the chicken on both sides 3-4 mins until you have a crust.

Step 6

Then bake the chicken at 400F for 8-10 mins.

Red Pesto

Step 1

Combine the ingredients below to a food processor. Blend until combined but still chunky.

3 cloves garlic

10 sun dried tomatoes

3 tbsp almonds (raw)

2 tbsp pecorino cheese

2 tbsp olive oil

4 leaves fresh basil

2 tbsp parsley

¼ tsp salt

food processor

Step 2

In a bowl, combine the red pesto with butter at room temperature. Mix together to create a buttery spread.

½ stick butter (unsalted)

Step 3

Spoon the mixture into a ziplock bag. Press any air bubbles out and trip one of the corners to create a piping bag.

large ziplock bag

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