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    You are in: Home / Recipes / Pesto Chicken Recipe
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    Pesto Chicken

    Pesto Chicken. Photo by seal angel

    1/5 Photos of Pesto Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    herby's Note:

    This recipe is simple, fancy and yummy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut a slit in the chicken breasts. Mix the pesto, dijon and half of the mozzarella. Stuff chicken breasts with half the mixture and spread the other half over the top.
    2. 2
      Bake at 400 for 20-25 minutes. Sprinkle remaining mozzarella over top of chicken breasts in last few minutes of cooking.

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    Ratings & Reviews:

    • on August 27, 2014

      45

      Flavorful! Next time instead of stuffing the chicken I will just spread over the whole thing. I used 1/4 cup of dijon mustard as everyone was saying 1/3 was too much. I didn't taste it at all so I will go ahead and try the 1/3. Also I sprinkled some garlic salt over it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2012

      55

      Excellent recipe.fancy enough for a dinner party but easy enough for a midweek dinner,Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2011

      45

      Super easy, quick and good. Thanks for the recipe.

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

    Read All Reviews (19)

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    Nutritional Facts for Pesto Chicken

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 291.2
     
    Calories from Fat 146
    50%
    Total Fat 16.3 g
    25%
    Saturated Fat 5.1 g
    25%
    Cholesterol 100.1 mg
    33%
    Sodium 385.0 mg
    16%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.2 g
    1%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    pesto sauce

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