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Baked Italian Stuffed Chicken

Baked Italian Stuffed Chicken
Baked Italian Stuffed Chicken

Serves: 4

Prep Time: 20 minutes

Bake Time: 15 minutes

  • 1-½ pounds boneless, skinless chicken breasts
  • ½ cup prepared pesto
  • 4 slices mozzarella cheese
  • 1/3 cup julienne cut sun-dried tomatoes with Italian herbs, drained, 2 tablespoons oil reserved
  • 1-½ tsps. 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 1½ teaspoons reserved oil; sprinkle with ¼ teaspoon each salt and pepper. Fold chicken to enclose filling; rub with remaining 1½ tablespoons reserved oil and sprinkle with remaining ¼ teaspoon salt and ½ teaspoon pepper. Secure with wooden skewers.

Heat large, oven-safe skillet over medium heat; add olive oil and chicken. Cook 8 minutes or until browned, turning once halfway through cooking; transfer skillet with chicken to oven. Bake 15 minutes or until internal temperature of chicken reaches 165°.

Chef Tips: Serve with a fresh salad of baby arugula, cannellini beans and red onions tossed with lemon vinaigrette.

Nutrition Information:
Calories 566, Fat 38g, Saturated 9g, Cholesterol 116mg, Sodium 723mg, Carbohydrates 11g, Fiber 2g, Protein 44g

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.