Pesto Spinach Stuffed Chicken Breast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Spinach Stuffed Chicken Breast Recipe
Description
The Pesto Spinach Stuffed Chicken Breast Recipe begins by carefully creating a pocket in boneless, skinless chicken breasts. These are marinated in a mixture of plain Greek yogurt, pesto, and kosher salt, which tenderizes the meat and imparts herbal notes. Baking the chicken breasts initially cooks them thoroughly without overdrying. The pockets are then filled with shredded mozzarella, julienned sun-dried tomatoes, and fresh baby spinach, creating a moist, creamy interior with bursts of acidity and sweetness from the tomatoes.
This baking technique ensures the cheese melts nicely and the spinach softens just enough without losing its vibrant color. The final dish is garnished with fresh basil leaves and sprinkled with Maldon sea salt flakes to enhance the flavors and provide a slight crunch contrast. This recipe suits a main course pairing well with simple sides like steamed vegetables or a light salad.
Leftover chicken stores well in an airtight container for up to five days and can be reheated in the oven or microwave without significant loss of texture. The recipe notes also mention that the cooked chicken breasts freeze well, with reheating instructions to ensure safe internal temperature is reached.
Ingredients
- 4 chicken breast boneless skinless
- 1 cup yogurt plain, Greek
- 1 cup pesto
- 1 teaspoon kosher salt coarse
- 1/2 cup sun dried tomato drained and patted dry, julienned, in oil
- 1/2 cup baby spinach
- 1/2 cup mozzarella cheese shredded
- basil for garnish, fresh
- sea salt for garnish, Maldon
Instructions
- Prepare the chicken by using a very sharp knife and carefully cutting a pocket into the side of the chicken breast that is about 1/2" shy of cutting completely through the other side and ends.
- Combine the chicken breasts, Greek yogurt, pesto and Kosher salt in an airtight plastic bag. Massage marinade into chicken breasts, including the pocket. Marinate in the refrigerator from 1 to 24 hours.
- Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper.
- Remove the chicken from the marinade, tapping to take off excess sauce. Discard marinade and place chicken onto the prepared baking sheet.
- Bake for 20 minutes, remove from the oven. Cooking times may vary depending on the size of the chicken, so make sure they reach 160°F.
- Using two forks, stuff each pocket with evenly divided mozzarella cheese, sun dried tomatoes and spinach. Return to the oven for 10 minutes.
- Remove, allow to rest for 5 minutes and garnish with the fresh basil and Maldon sea salt.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Store leftovers in an airtight container for up to five days to maintain freshness.
- Reheat gently in a 300°F oven for 10 minutes or use a microwave if short on time.
- Cooked chicken breasts freeze well; thaw and reheat in a 350°F oven for 25-30 minutes until internal temperature reaches 165°F to ensure safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 1527mg | 64% |
| Potassium | 746mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 314mg | 31% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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