Pesto-Stuffed Chicken Breasts

 


Ingredients

Chicken

  • 1/2
    cup basil pesto
  • 1/2
    cup shredded Parmesan cheese (2 oz)
  • 4
    boneless skinless chicken breasts (6 to 8 oz each)
  • 2
    tablespoons olive oil
  • 1/4
    teaspoon salt

Topping

  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
  • 1
    tablespoon balsamic vinegar
  • 4
    oz fresh mozzarella cheese, cut into 4 slices

Steps

1 Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.

2 In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.

3 Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.

4 Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.

5 Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.

 

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