Sun-Dried Tomato And Basil Pesto Stuffed Chicken

Ingredients

For the pesto:

For the pesto:

2 cups basil leaves

1/2 cup sun-dried tomatoes, chopped

1/2 cup pine nuts

1/2 cup grated Parmesan cheese

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

For the chicken:

Ingredients, For the chicken:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

To make the pesto:

To make the pesto:

– In a meals processor, mix the basil, garlic, pine nuts, Parmesan cheese, and salt and pepper to taste.

– Process until finely chopped.

– With the motor running, slowly drizzle within the olive oil till the pesto is smooth and creamy.

– Season with additional salt and pepper to taste.

To put together the chicken:

To prepare the chicken:

1. Preheat oven to 375 levels F (190 degrees C). Line a baking sheet stuffing with Chicken parchment paper.

2. In a large bowl, combine the chicken breasts, olive oil, salt, and pepper. Toss to coat.

3. Transfer the chicken to the ready baking sheet and bake for 20-25 minutes, or until cooked by way of.

4. Let the chicken cool slightly earlier than slicing.

To assemble and bake:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place chicken breasts on a lightly greased baking sheet.

3. In a medium bowl, mix the sun-dried tomatoes, basil, Parmesan cheese, pine nuts, garlic, lemon juice, olive oil, salt, and pepper.

four. Stuff the chicken breasts with the sun-dried tomato mixture

5. Bake for 25-30 minutes, or till the chicken is cooked through and the filling is bubbling

6. Let stand for 5 minutes before slicing and serving.