Pesto & Feta Stuffed Chicken Breasts
Updated: Sep 14, 2022
Made, Written & Photographed by the creators of the Point
If you're looking for an easy, fancy dish to serve, this is it! The pesto brings an herby layer, the feta brings a cheesy layer, and the prosciutto brings a salty layer.
PS. Serve with the prepackaged salad mixes (ours was Mediterranean Crunch) and a boxed pasta (our favorite is Angel Hair Pasta & Herbs). These are so good they'll impress guests but they won't cause you stress in the kitchen!
Pesto & Feta Stuffed Chicken Breasts
serves 2
Ingredients:
1/4 cup prepared pesto
1/2 cup feta
2 garlic cloves minced
1/2 teaspoon salt
pinch of black pepper
2 large chicken breasts
6 slices prosciutto
2 tablespoons olive oil
Directions:
Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place a wire cooling rack on top of the sheet and set aside.
In a small bowl, combine the first 5 ingredients: 1/4 cup pesto, 1/2 cup feta, 2 garlic cloves, 1/2 teaspoon salt, and pinch of black pepper.
Use a sharp knife to cut a 1 1/2 inch deep slit into one side of each chicken breast. Make sure to not cut all the way through. Stuff with your pesto mixture.
Wrap each chicken breast with 3 slices of prosciutto and secure with toothpicks.
Get a large skillet heating over medium high heat. Add your oil and heat until hot. Add your chicken to the hot skillet and heat on both sides until golden, about 2-3 minutes/side.
Transfer your chicken to your prepared sheet pan and bake for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken (not the filling) comes out at 165°F.
Serve hot and with some salad or pasta!
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