Stuffed Pesto Chicken
with white bean salad

Name: Stuffed Pesto Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 2 oz Basil, fresh, leaves torn; 1 tsp Lemon juice; 3 Tbsp Oil, olive; 1/4 cup Sundried tomatoes in oil, drained and chopped; 3 oz Cheese, provolone, chopped; 2 Chicken breasts, boneless and skinless, butterflied and flattened; 1 tsp Italian seasoning; 1 Tbsp Oil, cooking; ~1/4 cup Pesto (ingredients listed separately); 1 rib Celery, diced; 1 Tbsp Parsley, chopped; 1 heart Lettuce, romaine, chopped; 1 can Beans, cannellini or butter (14 oz / 397 g), rinsed and drained; 1 Tbsp Oil, olive; 1 tsp Mustard, Dijon; 1 tsp Lemon juice; 1/2 tsp Honey

Active: 40 Total: 40

Original GF Paleo Vegetarian

A filling of melty provolone cheese and savory sundried tomatoes offer tons of flavor to these pesto-brushed chicken breasts. While the chicken bakes, toss together a side salad with white beans and Romaine lettuce for crunch and color.

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts (sub walnuts or pecans) - 1 1/2 Tbsp
Garlic - 1 clove , peeled
Basil, fresh - 2 oz , leaves torn
Lemon juice - 1 tsp
Oil, olive - 3 Tbsp

Stuffed Pesto Chicken:

Sundried tomatoes in oil - 1/4 cup , drained and chopped
Cheese, provolone - 3 oz , chopped
Chicken breasts, boneless and skinless - 2 , butterflied and flattened
Italian seasoning - 1 tsp
Oil, cooking - 1 Tbsp
Pesto (ingredients listed separately) - ~1/4 cup

White Bean Salad:

Celery - 1 rib , diced
Parsley - 1 Tbsp , chopped
Lettuce, romaine - 1 heart , chopped
Beans, cannellini or butter (14 oz / 397 g) - 1 can , rinsed and drained
Oil, olive - 1 Tbsp
Mustard, Dijon - 1 tsp
Lemon juice - 1 tsp
Honey - 1/2 tsp

Prep

Make pesto - Double if making Thursday’s meal. Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (the portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Celery / Parsley / Sundried tomatoes / Cheese - Prep as directed. Combine celery and parsley in one container. Combine sundried tomatoes and cheese in another. (Can be done up to 4 days ahead)
Chicken breasts - Butterfly chicken breasts, by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25cm thick. Sprinkle Italian seasoning and some salt and pepper on both sides and tenderize with a fork. Fill chicken with tomatoes and cheese. Fold chicken breasts closed. (Can be done 1 day ahead)
Lettuce - Chop lettuce. (Can be done 1 day ahead)
Beans - Drain and rinse.

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Make

Heat oven to 375F / 191C.
Heat an oven-safe skillet over medium-high heat. Add cooking oil and then chicken breasts to heated oil. (Don't worry if some of the filling falls out; just use a fork to gently press it back in.) Sear on each side for 2-1/2 minutes.
Transfer chicken to oven and continue cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
In a large mixing bowl, whisk together olive oil (the portion for the salad), mustard, lemon juice and honey. Add beans, lettuce, celery and parsley. Toss to combine. Season with some salt and pepper.
When chicken is cooked, transfer to a cutting board and slice. Brush the top of sliced chicken with pesto (remember to save half the pesto if doubled for Thursday).
Serve chicken with salad on the side. Enjoy!

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