Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts

Total Time
38mins
Prep 8 mins
Cook 30 mins

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Ingredients Nutrition

Directions

  1. Pre-Heat oven to 180 degrees Celsius.
  2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
Most Helpful

I love how simple this is but yet it is full of flavour. It was a hit with both hubby and 4 year old DD and goes into my keeper file. Thanks for posting!

**Mandy** June 23, 2010

How good is this? If there were ten stars, that is what I would give. The only thing I doctored with is, I added parma chesse with the feta, sprinkled sea salt and quality italian seasoning with the drizzled olive oil. I pulled it out 5 minutes early, wrapped in tinfoil and let it rest. My daughter and boyfriend says its a keeper. Thank you for a great easy recipe.

Canada "eh" February 16, 2011