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    You are in: Home / Recipes / Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream Recipe
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    Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream

    Average Rating:

    1 Total Reviews

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    • on September 09, 2007

      I can't give this whole recipe another star since I didn't make the sun dried tomato cream sauce. My garden had produced lots of tomatoes so I used them in a fresh sauce with shallots, white wine, basil and a touch of lemon juice. However, I did make the chicken as written and if the recipe had been just for that, would give it another star. I had my own pesto already made in the freezer so used that. The chicken rolls came out of the oven looking a little pale, so we heated up the cast iron skillet and browned them. Next time I make this, and I will, I'm going to save myself a pan and sear the chicken in the cast iron skillet first and then put the whole thing into the oven to pan roast.

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    Nutritional Facts for Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.0
     
    Calories from Fat 572
    74%
    Total Fat 63.6 g
    97%
    Saturated Fat 29.1 g
    145%
    Cholesterol 216.9 mg
    72%
    Sodium 355.3 mg
    14%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.0 g
    4%
    Protein 35.9 g
    71%

    The following items or measurements are not included:

    prosciutto

    pesto sauce

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