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
  1. Preheat oven to 400˚F with a rack in the center. In a mixing bowl, mix together parsley, tomatoes, mozzeralla and parmesan cheese
  2. 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.
  3. 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.
  4. 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.