Pesto Stuffed Chicken Breast with Bruschetta Sauce
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.
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- Prep time
- 15 min
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- Cook time
- 45 min
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- Servings
- 6 Servings
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- Serving size
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4 ounces chicken
Ingredients
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nonstick cooking spray
- 1
- 1
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roma (plum) tomatoes (seeded and diced)
- 3
- 3
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small red onion (small dice)
- 1/2
- 1/2
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fresh oregano (chopped)
- 1 tbsp
- 1 tbsp
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red wine vinegar
- 1 tbsp
- 1 tbsp
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olive oil
- 1 tbsp
- 1 tbsp
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boneless, skinless chicken breasts
- 2 1/4 lbs
- 1 kg 21 g
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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fresh basil (chopped)
- 1/4 cup
- 1/4 cup
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Parmesan cheese (freshly grated)
- 1/4 cup
- 1/4 cup
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Directions
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Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.
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In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.
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Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt and pepper.
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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.
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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.