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    You are in: Home / Recipes / Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese, Recipe
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    Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese,

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Food Fetish's Note:

    This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F
    2. 2
      Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
    3. 3
      Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
    4. 4
      Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
    5. 5
      Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
    6. 6
      Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
    7. 7
      Serve hot and enjoy!

    Ratings & Reviews:

    • on September 05, 2010


      TOTALLY AWESOME is this recipe!
      It gets a WOW from ME!
      So easy to make,
      SO easy to bake :)
      GREAT for entertaining when want to look like you did fuss, true!
      Was a BIG BIG BIG hit at our dinner party last night too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2010


      RAVE REVIEWS!!! i fed 5 hungry boys last night with this and they literally ALL LICKED THEIR PLATES CLEAN!!!! i now have to cook every wednesday at their house. ;) i used... 8oz of goat cheese, 7oz of pesto, and about 6 fresh large sundried tomatoes (julienne). i then rolled the store bought thin sliced perdue chicken breasts til the filler was gone. made about 10 or so. some ppl requested a row of extra sundried (julienned again) rolled into theirs. i then rolled in whole wheat flour, egg whites, and then a combo of grated parm and whole wheat bread crumbs. baked at 350 for 40 mins PERFECTION. ty so much for the wonderful meal concept!!! <3

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2008


      made this and it was soooo good. very easy and tasty. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese,

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.4
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 11.8 g
    Cholesterol 126.2 mg
    Sodium 428.8 mg
    Total Carbohydrate 1.3 g
    Dietary Fiber 0.0 g
    Sugars 0.8 g
    Protein 41.2 g

    The following items or measurements are not included:

    sun-dried tomato pesto

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