Stuffed Pesto Chicken
AuthorPriyanka SivaramakrishnanDifficultyBeginnerRub salt thoroughly all over the chicken and set it aside for an hour.
Preheat the oven to 350F. Roast the red pepper on the open flame until the skin gets charred and you are able to peel it off. Julianne (cut into thin fingers) half the red pepper.
Mix all the ingredients under stuffing, cream cheese, grated cheese, pickles, banana peppers, pesto (half now, half for rubbing on the chicken,) and spinach. Season this with salt and pepper. Set this aside.
Keeping your palm firmly on the top of the chicken breast, slit it in the middle for the stuffing.
Rub the remaining pesto all over the chicken and inside the cavity before stuffing it. Careful not to fill it to the brim as it will all start leaking out when being cooked. Also leave space to lay out the red peppers. You can seal it by using toothpicks.
Toss the cherry tomatoes in salt, pepper, and dried oregano. Add this to the pan in which you are cooking the chicken and in the oven they go for 30 minutes.
Cover the pan with an aluminum foil for the last 10 minutes. After you remove it from the oven, keep it covered for 5 minutes.
Serve hot with a side of mashed potatoes and roasted asparagus.
Ingredients
Directions
Rub salt thoroughly all over the chicken and set it aside for an hour.
Preheat the oven to 350F. Roast the red pepper on the open flame until the skin gets charred and you are able to peel it off. Julianne (cut into thin fingers) half the red pepper.
Mix all the ingredients under stuffing, cream cheese, grated cheese, pickles, banana peppers, pesto (half now, half for rubbing on the chicken,) and spinach. Season this with salt and pepper. Set this aside.
Keeping your palm firmly on the top of the chicken breast, slit it in the middle for the stuffing.
Rub the remaining pesto all over the chicken and inside the cavity before stuffing it. Careful not to fill it to the brim as it will all start leaking out when being cooked. Also leave space to lay out the red peppers. You can seal it by using toothpicks.
Toss the cherry tomatoes in salt, pepper, and dried oregano. Add this to the pan in which you are cooking the chicken and in the oven they go for 30 minutes.
Cover the pan with an aluminum foil for the last 10 minutes. After you remove it from the oven, keep it covered for 5 minutes.
Serve hot with a side of mashed potatoes and roasted asparagus.
Notes