My mother-in-law makes THE most wonderful, decadent, fresh pesto I've ever had. She has a simple recipe that we adore. And I knew I wanted to make chicken tonight, so I whipped up a quick filling and it was an instant family hit! The kids loved the chicken and the creamy, cheesy filling! And the sun-dried tomatoes added a tangy, almost sweet, bite.
Ingredients:
- 4 oz. cream cheese
- 1-2 tbsp. Pesto
- 3 pieces of sun-dried tomato, minced
- 2 oz. shredded mozzarella cheese
- 2 chicken breasts
- Fresh basil
- Olive oil
- Salt and Pepper
- Other: toothpicks or twine
I sliced the chicken down the center to create a pocket for the filling. I topped the filling with two basil leaves.
Then, I placed the stuffed chicken breasts on a baking sheet lined with parchment paper. I used 3-4 toothpicks to secure the opening on each breast. Or if you don't have toothpicks, you could also use kitchen twine.
Lastly, I drizzled some olive oil on each chicken breast and sprinkled them with salt and pepper. If you want, you could even skip the toothpicks and wrap each chicken breast with 2-3 pieces of bacon.
I baked the chicken in a 350 degree oven for about an hour. Use your discretion, as each oven cooks a different speeds.
I served the chicken with broccoli, but mashed potatoes would also be a wonderful side to this dish.
>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis
