Pesto And Sundried Tomato Stuffed Chicken
From sweetlady 16 years ago
- 35 minutes to make
- Serves 4
An exciting way to prepare chicken. It's flavorful, and eye appealing. Goes great with pasta and spinach. You can use either chicken breasts or thighs. I use thighs because I find them more flavorful
Ingredients
- One pound chicken thighs shopping list
- 3 tablespoons ricotta cheese shopping list
- 3 tablespoons prepared pesto shopping list
- 3 tablespoons chopped sundried tomatoes packed in oil shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1 tablespoon oil from sundried tomato jar shopping list
- 1 tablespoon olive oil shopping list
- salt shopping list
- pepper shopping list
How to make it
- Preheat oven to 400
- Clean and trim fat from chicken if needed
- Season with salt and pepper to taste and set aside
- In small bowl combine pesto, tomatoes and cheeses, and season with salt and pepper
- Flatten each piece of chicken and lay underside up
- Spoon pesto filling onto chicken and roll over to seal
- Heat tomato and olive oils in large pan
- Add chicken pieces and brown on each side for 3 minutes
- Transfer chicken pieces to shallow baking dish and bake for 25-30 minutes
- DO NOT OVERBAKE!
People Who Like This Dish 5
- Veggiebike Nowhere, Us
- maywest Tangerine, FL
- kathydejong2004 Vancouver, CA
- imhungry Northern, OH
- clbacon Birmingham, AL
- sweetlady Philadelphia, PA
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The Rating
Reviewed by 2 people-
When I made this dish I added tomato sauce to the bottom of the glass baking dish, and poured the oil I browned the chicken in over the thighs before I baked them. This made a tasty sauce that I then added to the brown rice penne for the side dish. A...more
Veggiebike
in loved it
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" It was excellent "