Pesto-Stuffed Chicken Breast with Bruschetta Topping
If you're looking for a quick and delicious dinner, look no further than this recipe for pesto-stuffed chicken breast with bruschetta topping. Light, easy, and flavorful, this perfect summertime recipe utilizes ripe plum tomatoes and fragrant herbs for a simple dinner that will make your tastebuds sing.
Equipment
- Oven
Ingredients
- 3 roma tomates seeded and diced
- 1/2 red onion small, diced
- 1 TBSP oregano fresh
- 1 TBSP red wine vinegar
- 1 TBSP olive oil extra virgin
- 2 lbs chicken breast boneless, skinless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil fresh
- 1/4 cup parmesan cheese freshly grated
Instructions
- Pre-heat your oven to 375℉
- Start by seeding the tomatoes and dice the flesh into small bites. Do the same with the red onion, working to ensure that the vegetables are roughly the same size. Place into a small bowl and add the red wine vinegar and olive oil. Mix to combine and set aside.
- In another small bowl, add the freshly grated parmesan cheese. Chop basil roughly, add to the same bowl, and mix until combined. Set aside.
- Trim the chicken breast of any extra or lingering fat, then butterfly each breast - cutting from the center so that the breast opens like a book and doubles in surface area. Fill each chicken breast with a small amount of the basil and cheese mixture, then close the breasts. Season with salt and pepper, then place into a casserole dish or non-stick baking pan.
- Pour the tomato mixture over the chicken breasts and place into the oven for 25 minutes.
- After 25 minutes, turn the oven onto broil and bake for another 5 minutes or until the tomatoes begin to char and develop some color. Remove from the oven and top with additional topped basil. Serve and enjoy!
Nutrition
Calories: 324kcalCarbohydrates: 3gProtein: 51gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 149mgSodium: 655mgPotassium: 10mgFiber: 1gSugar: 1g
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