Wednesday, September 30, 2015

Feta and Pesto Stuffed Chicken Breasts

Tonight for dinner I made Fox Valley Foodie's Feta and Pesto Stuffed Chicken Breasts.  How can you beat 4 ingredients, 4 servings and about 40 minutes to prepare.  I only made two small tweaks to this recipe.  I added a bit of freshly ground pepper and salt to both sides of the breasts before searing them on the stove.  And I also spread extra pesto on the tops before cooking.  The container I purchased was 7 ounces vs. the 1/2 cup (4 ounces) the recipe calls for.  Simple and delicious!

Feta and Pesto Stuffed Chicken Breasts
  • 4 Chicken Breasts
  • ½ cup Pesto (I used 7 ounces total)
  • ½ cup crumbled Feta
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  1. Add olive oil to skillet, salt and pepper chicken on both sides.  Sear chicken breasts on medium high heat until the bottom is nicely browned then flip and repeat.
  2. Remove from skillet and let rest till cool enough to handle, the inside should still be raw.
  3. Preheat the oven to 400 degrees.
  4. Cut a 2" slit into the side of the chicken breast and use your fingers to open a pocket inside the center of the breasts. Be careful not to tear a hole through.
  5. Mix the pesto and feta together in a small bowl and then fill the chicken breast cavities with the filling.
  6. Use toothpicks to close the hole opening so filling does not leak out during baking.
  7. Rub any remaining mixture on the exterior of the breasts.
  8. Bake in the oven until the internal temperature reaches 165 degrees, about 25 minutes depending on thickness.
  9. Remove toothpicks and serve.

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