Sun Dried Tomato & Pesto Stuffed Chicken Breast with Parmesan Garlic Yogurt Sauce

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Winner winner chicken dinner.

Seriously though! Mmmmm.

Dan and I eat copious amounts of chicken. We usually rotate our dinner-protein between chicken and seafood. I am at fault for this, mainly because I don’t {or rarely} eat red meat. He’s been exceptionally accepting of this, and I appreciate it so much. He does get his fix when eating out, so I don’t feel too terrible.

Because this lean protein graces our plates quite often, we wanted to veer from our typical “chicken taco” or simple “baked chicken”.

So, we put our heads together and came up with this combination, using my Arugula Walnut Basil Pesto recipe and adding sweet sun-dried tomatoes to the filling. Oh my, and the Parmesan Garlic Yogurt Sauce? Rich…creamy…cheesy…just so tasty.  Top the stuffed chicken with fresh sliced basil and it’s a complete meal packed full of protein, healthy fat, nutrient dense carbs, and soooo much flavor!

Want. Again. Right now. So good.

StuffedChickenBreast

Sun Dried Tomato & Pesto Stuffed Chicken Breast w/ Parmesan Garlic Yogurt Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
For the Stuffed Chicken
  • 1 lb organic chicken breast (2 breasts)
  • ½ cup pesto
  • ½ cup sun-dried tomatoes
  • 2 garlic cloves, minced
  • ½ tbsp butter
  • salt & pepper to taste
  • chopped fresh basil for topping (after baked)
For the Parmesan Garlic Yogurt Sauce
  • ½ cup Greek yogurt
  • ½ cup fresh parmesan, grated
  • 2 garlic cloves, minced
  • 2 tbsp boxed coconut milk (or other milk)
Instructions
  1. Preheat oven to 450*
  2. Grease a baking dish with butter (or coconut oil)
  3. Butterfly the chicken breasts and spread half of the pesto on each breast
  4. Evenly sprinkle 1 clove of minced garlic on top of pesto
  5. Top pesto and garlic with ¼ cup chopped sun-dried tomatoes
  6. Finish with salt and pepper to taste
  7. Fold over chicken breast and pin down with toothpicks around outer edge
  8. Bake at 450* for 15 minutes (or until chicken reaches an internal temperature of 160*)
  9. While the chicken is baking, combine all sauce ingredients in a pan and heat over medium to low heat until cheese is melted, stirring often.
  10. Plate sauce first, stuffed chicken breast, and top with julienned basil leaves

 

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heartsig

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