Boneless chicken breasts stuffed with fresh, homemade basil pesto; then drizzled with balsamic glaze and baked in the oven.
As I mentioned last week, we have a TON of fresh basil so we’ve been trying to incorporate this herb into our meals more frequently.
We’ve all been trying to cut out extra carbs from our diet so I wanted to make a recipe similar to the Caprese Stuffed Chicken Roll Ups and came up with this simple and delicious Stuffed Pesto Chicken.
Unfortunately, I never know how my ankles are going to feel as the day progresses. And by the time dinner came around, I just couldn’t stand anymore.
Though I’m out of the boot and wearing sneakers, the left ankle is still only 90% healed and gets extremely swollen if I’m on it for a long period of time.
So I explained how I envisioned making this recipe to our oldest daughter and she made it perfectly!
How do you make pesto?
Making pesto is super easy; especially if you have a mini food processor. Honestly, I think I use this more than my regular sized one!
Though you traditionally add pine nuts, we leave them out and it tastes fine. All you need is fresh basil, grated Pecorino Romano cheese, garlic and EVOO. It takes less than 5 minutes to whip some up!
Here is my recipe for pesto or you can purchase it already made; however, it doesn’t taste as fresh as homemade.
How do you make Stuffed Pesto Chicken?
For this recipe you’ll need thin sliced boneless chicken breasts, prepared pesto, and balsamic glaze.
You can usually find thin sliced chicken in the grocery store or butcher, but if not, you can trim a regular piece by slicing it horizontally into thin slices.
Start by preheating the oven to 375 degrees F. Place 1 tablespoon of pesto on top of a chicken breast; then roll it up and place in a casserole dish.
Repeat for all pieces of chicken. If you’d like, you can secure with a toothpick, but I didn’t find it was needed.
Sprinkle salt and pepper on top; then drizzle with the balsamic glaze. Not vinegar, but the glaze. It’s a little thicker and will stick to the chicken better.
Bake for approximately 20 minutes until the chicken is cooked through and white in color. Cooking time may vary slightly depending on how thick the chicken breasts are.
More Pesto Recipes
You can make so many recipes with pesto. Some of our favorites are
- Chicken Pesto Spaghetti Squash
- Skillet Pesto Chicken Pasta
- Pesto Chicken Thighs with Tomatoes and Olives
- or check out this post 13 Recipes You Can Make with Pesto
Serving Suggestions
This recipe for Stuffed Pesto Chicken was deliciously flavorful, gluten free and low carb; which is perfect for those following the Keto diet. Plus it’s ready in 30 minutes for a quick weeknight meal!
Serve two pieces of chicken per serving with Balsamic Rosemary Roasted Potatoes and Lemon Parmesan Oven Roasted Asparagus. ~Enjoy!
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Stuffed Pesto Chicken
Ingredients
- 8 thin sliced boneless chicken breasts
- 8 tablespoons prepared pesto
- kosher salt
- black pepper
- balsamic glaze
Instructions
- Preheat oven to 375 degrees F.
- Place 1 tablespoon of pesto on top of a chicken breast; then roll it up and place in a casserole dish. Repeat for all pieces of chicken.
- Sprinkle salt and pepper on top; then drizzle with the balsamic glaze.
- Bake for approximately 20 minutes until the chicken is cooked through and white in color. (Cooking time may vary slightly depending on how thick the chicken breasts are.
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