Prep Time: 20 minutes
Cook Time:15 minutes
- 1-½ lbs. boneless, skinless chicken breasts
- ½ cup prepared pesto
- 4 slices fresh Mozzarella cheese
- 1/3 cup julienne cut sun-dried tomatoes with Italian herbs, drained
- 2 Tbsp. oil, reserved
- 1-½ tsp. olive oil
- ½ tsp. salt
- ¾ tsp. ground black pepper
Preheat oven to 350°F. Cut chicken breasts horizontally in half, but do not cut all the way through; open flat.
Evenly spread chicken with pesto; evenly top with cheese and tomatoes. Drizzle with 1-½ teaspoons reserved oil; sprinkle with ¼ teaspoon each salt and pepper. Fold chicken to enclose filling; rub with remaining 1-½ tablespoons reserved oil and sprinkle with remaining ¼ teaspoon salt and ½ teaspoon pepper. Secure with toothpicks.
Heat large, skillet over medium heat; add olive oil and chicken. Cook 8 minutes or until browned, turning once halfway through cooking; transfer chicken to foil-lined baking pan. Bake 15 minutes or until internal temperature of chicken reaches 165°F.
Serve with a fresh salad of baby arugula, cannellini beans and red onions tossed with lemon vinaigrette.
Nutrition Information:Approximate nutritional values (per serving):
566 Calories, 38g Fat (9g Saturated), 116mg Cholesterol, 723mg Sodium, 11g Carbohydrates, 2g Fiber, 44g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.