Pesto-Stuffed Chicken with Tomato Relish
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
723 kcal
-
Course
Main Course
-
Cuisine
American, Italian-American Fussion
Pesto-Stuffed Chicken with Tomato Relish
Report
This dish is loaded with amazing fresh flavor. Making the pesto sauce from scratch is a snap in your food processor. Store-bought pesto will work, too. Be sure to pound the chicken out to about ⅛ to ¼-inch in thickness. Easy and so delicious!
Share:
Ingredients
- 2 cups pesto sauce click link for easy recipe
For the Tomato Relish
- 2 cups tomatoes seeded and chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- kosher salt and black pepper
For the Chicken
- 2½ lbs chicken breasts boneless, skinless, pounded to ⅛th-inch in thickness
- kosher salt and black pepper
- 2 cups mozzarella whole milk shredded
- 2 tablespoon olive oil
- cooking spray
Instructions
Do Ahead
- Prepare the pesto sauce (see link in the Ingredients list)
Make the Tomato Relish
- In a medium-sized bowl, mix together the tomatoes, oil, vinegar, and a healthy pinch of salt and pepper. This can be made up to 24 hours in advance (it's better if it has time to chill for at least an hour).
Prepare the Chicken
- Preheat oven to 400°F.
- Place the thin chicken breasts on a cutting board. Season them all over with salt and pepper. Spread about 2 tbsps of the pesto sauce over the top of each cutlet. Top each cutlet with a couple of tablespoons of shredded mozzarella.
- Roll the breasts tightly and secure with kitchen twine or pierce through the chicken with toothpicks.
- Heat the oil in a large skillet and sear the chicken until browned all over, about 10 to 15 minutes.
- Spray a shallow baking dish with the cooking spray and place the seared chicken in the dish. Bake for 15 minutes, or until the interior of the chicken is 165°F.
- Remove the twine (or toothpicks) and slice the rolls of chicken with a sharp knife, making 3 to 4 medallions. Top with a spoonful of the tomato relish and serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- We don't recommend chicken tenders for this recipe. If you can only find the large boneless, skinless chicken breasts, then get a sharp knife, and very carefully, cut the breast in half, lengthwise. Pounding them out so they are nice and thin is important. If they are somewhat thick, you'll need more cook time in the oven. Internal temperature should be 165°F.
- We love serving this with rice. See the blog post for a quick and easy recipe for making a nice rice pilaf.
- Leftovers will keep covered in the fridge for up to 5 days. (They are delicious!) Reheat leftovers in a dish, covered with foil, in the oven at 350°F for 15 to 20 minutes. Or, nuke them in the microwave on HIGH in 1-minute increments until heat through.
Nutrition Information
Show Details
Calories
723kcal
(36%)
Carbohydrates
10g
(3%)
Protein
53g
(106%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
157mg
(52%)
Sodium
1230mg
(51%)
Potassium
851mg
(24%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2389IU
(48%)
Vitamin C
9mg
(10%)
Calcium
338mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 10g | 3% |
| Protein | 53g | 106% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 157mg | 52% |
| Sodium | 1230mg | 51% |
| Potassium | 851mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2389IU | 48% |
| Vitamin C | 9mg | 10% |
| Calcium | 338mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Grilled Swordfish, Fresh Tomato Relish and Sautéed Ramps
American, International, gluten-free
0.0
(0 reviews)
Roasted Kabocha Squash with Pomegranate Pepita Relish
Asian, American, kabocha squash
5.0
(18 reviews)
