Red Pesto Stuffed Chicken

My fav week night dinner lately !

Red Pesto Stuffed Chicken

Ingredients

• 3 large chicken breasts

• 4–5 tbsp red pesto (sun-dried tomato pesto)

• 100 -150 heg cream cheese, softened

• ½ cup grated mozzarella

• ¼ cup grated Parmesan

• 1 tsp garlic powder

• 1 tsp Italian herbs

• Salt and cracked black pepper

1 tbsp olive oil

Method

1. Preheat your oven to 200°C (180°C fan).

2. Mix together the cream cheese, red pesto, mozzarella, Parmesan, garlic powder, and Italian herbs.

3. Slice a pocket into each chicken breast, being careful not to cut all the way through.

4. Stuff each breast generously with the pesto mixture and secure with toothpicks if needed.

5. Season the outside with salt and pepper, then drizzle with olive oil.

6. Place in a baking dish and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 75°C.

7. For a golden finish, grill (broil) for the last 2–3 minutes.

Optional creamy sauce

While the chicken rests, simmer together:

• ½ cup cream

• 1 tbsp red pesto

• 2 tbsp grated Parmesan

Pour over the chicken before serving.

Serve with:

• (My favourite) balsamic roasted pumpkin, carrot, red onion then top with crumbled feta.

• Roast potato’s

• Garlic butter green beans or asparagus

• Creamy mashed potatoes

• A simple rocket and parmesan salad