Cheesy Pesto Spinach Stuffed Chicken Breasts
These Cheesy Pesto Spinach Stuffed Chicken Breasts from Lauren Kelly Nutrition are simple to make, healthy, low carb and delicious!
Servings: 2 servings
Calories: 368kcal
Ingredients
- 2 Chicken breasts
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon crushed black pepper
- 1 tablespoon pesto, homemade or store bought
- ½ cup mozzarella cheese
- ½ cup tomatoes, diced
- ½ cup spinach, chopped
- 4-5 wooden skewers or toothpicks
- butter, garlic butter or herb butter for topping, optional
Instructions
- Preheat oven to 350 degrees F.
- Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket.
- Rub oil, salt and pepper to the outside of the chicken breasts.
- Place half tablespoon of pesto in each chicken pocket and spread it evenly.
- Slice the mozzarella into thick slices and fold them into the pockets.
- Add the tomatoes and spinach to the chicken pockets as well.
- Secure the pockets with some wooden skewers to avoid the filling from oozing out.
- Grease a baking dish and place the chicken in it.
- Bake it in a preheated oven for about 15-20 minutes.
- Cover the chicken and let it rest for 5 mins.
- Top the chicken with garlic butter or herb butter (optional) and enjoy!
Notes
Feel free to substitute with different cheeses or pesto sauces if you'd like.
To store in the refrigerator: Place cooked and cooled chicken breasts in an airtight container and store in the refrigerator for up to 4-5 days.
To store in the freezer: Place cooked and cooled chicken breasts in an airtight container and store in the freezer for up to 3 months.
Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 55g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1097mg | Potassium: 988mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1422IU | Vitamin C: 10mg | Calcium: 176mg | Iron: 1mg