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SPINACH AND SUN DRIED TOMATO PESTO STUFFED CHICKEN

Ingredients

  • 2 boneless chicken breasts
  • 8 fresh baby spinach leaves
  • 2 to 3 tablespoons sun dried tomato pesto
  • 4 slices mozzarella cheese
  • 2 slices provolone cheese
  • 2 tablespoons jarred and sliced sun dried tomatoes
  • kosher salt/pepper
  • small toothpicks
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Recently, I won a big box of goodies from Delallo’s. They are my favorite Italian store. I use their products often in my recipes, and was pleased to find a whole bunch of ingredients in the box that were new to me. One, being this amazing sun dried tomato pesto! My mind immediately went to tomato pesto stuffed chicken breasts. I love, love, love their basil pesto and used it for my recipe for Prosciutto Melon Skewers with Basil Pesto. So, I knew this Spinach and Sun Dried Tomato Pesto Stuffed Chicken would be tasty!

You are going to love this recipe. Not only is it super easy and quick, but so full of flavor. It’s perfect for your weeknight dinner! If you still do not have a cast iron pan. You really need one. Click here for this one from Lodge!

spinach and sun dried tomato pesto stuffed chicken in a cast iron pan

Slice your chicken breast in half lengthwise…do NOT to slice all the way through. Spread open the chicken breasts and season both sides with kosher salt and pepper. Smear one side of each breast with the sun dried tomato pesto.

  • two raw chicken breasts sliced open
  • two raw chicken breasts sliced in half and seasoned with salt and pepper
  • a jar of Delallo's sun dried tomato pesto for my stuffed chicken
  • pesto spread on open chicken breasts

Top the pesto with the provolone slices…start building the layers…top with the fresh spinach leaves…the mozzarella cheese…the sliced sun dried tomatoes.

  • spinach and cheese layered on chicken for my tomato basil stuffed chicken
  • cheese and spinach layered on two pieces of chicken
  • a jar of sun dried tomatoes for my tomato pesto stuffed chicken
  • stuffing chicken

Preheat oven to 350 degrees. Heat up a tablespoon of olive oil in a cast iron pan. Fold over the other side of the breast and close with toothpicks…this is probably the most difficult part of the recipe…you just want to close tight enough to keep the filling inside. TIP: count the number of toothpicks…be sure when the chicken is finished…you take the exact same amount out!

  • toothpicks to hold my tomato pesto stuffed chicken
  • two chicken breasts stuffed with spinach, cheese and tomato pesto ready to be cooked
  • two pieces of sun dried tomato chicken with toothpicks searing in a cast iron pan

Brown both sides of the chicken. Place in oven and allow to bake until the internal temperature of the chicken reaches 160 degrees…about 20 to 25 minutes (you can also finish right on top of the stove if you wish).

two tomato basil stuffed chicken breasts in a cast iron pan

Remove from oven. Take out all of the toothpicks and serve this amazing Spinach and Sun Dried Tomato Pesto Stuffed Chicken with your favorite side dish! ENJOY!!!

  • spinach and tomato pesto stuffed chicken in a cast iron pan
  • two pieces of spinach and sun dried tomato pesto chicken cooked in a cast iron pan
  • a piece of sun dried tomato pesto chicken and a side of pasta in a cast iron pan

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1 Comment

  1. […] Often times, I mill around the grocery store trying to find ingredients that will spark my creativity to experiment with a new recipe. I just happened to be picking up a few shallots and noticed on the shelf below, a jar of Melissa’s Sundried Tomato Pesto. So many flavors in one little jar. I immediately thought chicken! The rest just came together after that. I hope you enjoy this recipe for Garlic Mushroom Chicken with Tomato Pesto Cream as much as I enjoyed creating it! If you like this one, you will love my Spinach and Sun Dried Tomato Pesto Stuffed Chicken. […]

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