Happy Sunday everyone! We are just a few days away from Turkey day and I though I would share a quick and delicious chicken recipe that’s perfect for a bust week. Simple ingredients that you can literally buy at the store or make your own. I love to also make extra to have tossed in a salad for lunch during the week. I love to serve this chicken with roasted veggies and farro or millet. Honestly the possibilities are endless!
For the Chicken Breasts:
- 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup pesto homemade or store bought
For the Filling:
- 1/2 cup roasted tomatoes
- 4 tbsp pesto
- 1/4 cup fresh chopped parsley
- 1/4 cup mozzarella cheese
- 1/4 cup parmesan cheese
- Preheat oven to 400˚F with a rack in the center. In a mixing bowl, mix together parsley, tomatoes, mozzeralla and parmesan cheese
- Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Season the chicken with salt and pepper inside and out. Rub 1 tbsp pesto indie the slit. Then stuff each chicken breast with 1/4 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Heat 1 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
- Flip a second time and Spoon remaining pesto over top of chicken breasts. Immediately transfer skillet to preheated oven. Bake at 400˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve
Leftovers will keep in the fridge 3-4 days stored in a glass container.