Ingredients

How to make it

  • In small bowl, add orange juice to corn bread cubes, then melted butter and 1/3 of the minced fresh herbs and all of the minced garlic. Stir to combine and set aside for a moment.
  • Rinse well and pat dry large chicken breasts.
  • With knife, create pocket for stuffing with each chicken breast. If you have the chicken breast in front of you, start cutting from the higher end of the chicken breast down to the lower end - in other words, start pocket where the meat is deepest, you want to create the pocket as close to the bone as possible.
  • Drizzle a little olive oil into your roasting pan.
  • In another bowl, add vegetables and onions, add remaining minced herbs, salt and pepper and drizzle a little olive oil. Stir with hands to coat each cut veggie with the herbs, S&P and olive oil.
  • Place stuffing into pockets and with toothpicks close up pockets, using skin of chicken to help pinch close the openings.
  • Put chicken breasts skin side up into roasting pan.
  • Add vegetables around chicken breasts.
  • Spread a tablespoon of basil pesto on the tops of the chicken breasts.
  • Then place into oven and go about your business.
  • Roasting time should be anywhere from 45-70 minutes depending upon the size of your chicken breasts. To ensure they are done, you can fork them to make sure the juices run clear.
  • The pesto adds extra flavor and becomes crusty and crunchy once out of the oven. Let chicken breasts rest for 5-8 minutes before serving.
  • Enjoy!
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Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Leah, your pictures are making me so hungry! looks fantastic!
    Was this review helpful? Yes Flag
  • rosemaryblue 6 years ago
    Very nice! Love it.
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    " It was excellent "
    pleclare ate it and said...
    Leah,this looks fantastic
    Was this review helpful? Yes Flag

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