Pesto Stuffed Chicken Breast with Bruschetta Sauce

Pesto Stuffed Chicken Breast with Bruschetta Sauce
Summary

This lower-carb recipe pairs well with a small serving of whole grain pasta or quinoa and a side salad.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    4 ounces chicken (1/6TH of recipe)
Dinner Foodie Gluten-Free Low Sodium Lower Carb Italian
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
Dinner Foodie Gluten-Free Low Sodium Lower Carb Italian
Ingredients

Ingredients

  • 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 cups
  • Parmesan cheese (freshly grated)
    1/4 cups
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.

Reviews