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!
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.
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.
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!
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).
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!!!