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Sun-Dried Tomato Pesto Stuffed Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup sun-dried tomato pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket for the stuffing.
- Season the inside of each chicken breast with salt and pepper.
- Stuff each chicken breast with 2 tablespoons of sun-dried tomato pesto, 2 tablespoons of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Press the edges to seal the pocket.
- In a large skillet, heat the olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
- Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Slice and serve the sun-dried tomato pesto stuffed chicken with your favorite side dishes. Enjoy!
Sun-Dried Tomato Pesto Stuffed Chicken is a delectable dish that originated in Italy, where it was created by skilled chefs who sought to combine the rich flavors of sun-dried tomatoes and pesto with tender chicken. This dish has since gained popularity worldwide for its savory and aromatic taste. The best version of this dish can be found in authentic Italian restaurants, where chefs meticulously prepare the chicken by stuffing it with a flavorful mixture of sun-dried tomatoes, basil pesto, and cheese, then roasting it to perfection. The key to making this dish shine is using high-quality sun-dried tomatoes and fresh basil for the pesto. For a twist, some chefs also grill the chicken for a smoky flavor. Whether served as a main course or as part of a gourmet meal, Sun-Dried Tomato Pesto Stuffed Chicken is a culinary delight that never fails to impress.
40 min
4
350 calories
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