Semi Homemade Pesto Stuffed Chicken Breast | A simple dish stuffed with pesto, walnuts and raisins. Sweet and savory at its finest. This semi homemade recipe is just what you need when you’re too busy to make a complicated dinner and makes a great freezer dinner. Adding store bought pesto to the chicken not only adds a lot of delicious flavor but also makes this recipe super easy to put together.
I wouldn’t recommend baking this Semi Homemade Pesto Stuffed Chicken Breast right out of the freezer. You’ll still need to defrost the chicken. Take the chicken out of the freezer the night before and place it in the refrigerator to defrost. By the time you get home from work the chicken should be defrosted and ready to pop in the oven. If the chicken is still a little frozen, I wouldn’t wait until the oven is preheated. Place the chicken in the oven while the oven is preheating. This will complete the defrosting of the chicken. Continue baking as directed in the recipe or until the internal temperature reaches 160°.
Slice a pocket lengthwise in the chicken.
Fill with pesto filling.
Close with toothpicks.
Place in skillet to bake.
Bake and serve!
- 4 large boneless skiness chicken breasts (about 3 pounds)
- 1/2 cup store bought pesto
- 1/2 walnuts, chopped
- 1/3 cup raisins
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoon unsalted butter, melted
Preheat oven to 400°. In a small bowl mix together the pesto, walnuts, raisins, salt and pepper. With a sharp knife make a horizontal slit in each piece of chicken to create a 3 1/2-inch pocket. Fill each breast with the pesto mixture. Close with toothpicks. Pour oil into a large oven proof skillet. Place stuffed chicken into the skillet. Brush melted butter on each chicken breast. Bake 45 minutes or until the internal temperature reaches 160°.
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