Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts

"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."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
38mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Pre-Heat oven to 180 degrees Celsius.
  • Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  • 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.
  • Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

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Reviews

  1. Mandy
    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!
     
  2. Canada quotehquot
    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.
     
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