Chicken Breasts Stuffed With Goat Cheese and Pumpkin Walnut Pest
Ready In: 45 mins
Serves: 6
Ingredients
Pumpkin Walnut Pesto
- 1⁄2 cup whole or chopped black walnut
- 6 tablespoons olive oil
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- 1 garlic clove, minced
- salt and pepper, to taste
- 1 pinch red pepper flakes
- 1⁄3 cup canned pure pumpkin puree
Stuffed Chicken Breasts
- 1 cup goat cheese, at room temperature
- 6 boneless skin-on chicken breasts
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 1⁄2 cup toasted and chopped black walnut
Directions
- Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin purée; pulse until combined.
- Stuffed Chicken Breasts: Preheat oven to 400°F Fold Pumpkin Walnut Pesto into goat cheese.
- Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.
- Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.
- Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.
- Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables.
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