Pesto Stuffed Chicken Breast with Bruschetta Sauce

Pesto Stuffed Chicken Breast with Bruschetta Sauce
Summary

This lower-carb stuffed chicken recipe is the perfect centerpiece of a diabetes plate method meal. Paired with a small serving of whole grain pasta or quinoa and a side salad, this is attractive dish is designed to impress.

Chef's Tip: This recipe asks you to butterfly a chicken breast. If you're not familiar with this technique, don't worry! This is a simple method that makes it easy to stuff chickens or quickly cook a breast without drying it out. Our friends at the Mr. Food Test Kitchen created this video to demonstrate.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    4 ounces chicken (1/6TH of recipe)
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    4 ounces chicken (1/6TH of recipe)
  • Amount per serving Calories 235

  • Total Fat 7g
    • Saturated Fat 2g
  • Cholesterol 100mg
  • Sodium 135mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 38g
  • Potassium 400mg
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • roma (plum) tomatoes (seeded and diced)
    3
  • small red onion (small dice)
    1/2
  • fresh oregano (chopped)
    1 tbsp
  • red wine vinegar
    1 tbsp
  • olive oil
    1 tbsp
  • chicken breasts (boneless, skinless)
    2 1/4 lbs
  • salt ((optional))
    1/2 tsp
  • black pepper
    1/2 tsp
  • fresh basil (chopped)
    1/4 cup
  • Parmesan cheese (freshly grated)
    1/4 cup
Directions

Directions

  1. Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.

  2. In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.

  3. Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt (optional) and pepper.

  4. Toss basil and parmesan cheese together in a small bowl and then divide the mixture evenly between each open chicken breast. Fold the chicken breast back in half and place in the baking pan.

  5. Pour the tomato mixture over the chicken breasts and bake for 35-45 minutes (depending on the size of the chicken breasts) or until the internal temperature is 165 degrees F.

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