Italian Stuffed Chicken Breasts (Print)
Delicious chicken with pesto, cheese, and tomatoes for an Italian-inspired feast.
# Ingredients:
01 -
4 boneless, skinless chicken breasts (170g each), pounded 6mm thick
02 -
1 can (400g) Italian-style diced tomatoes
03 -
60ml pesto
04 -
100g Provolone or Mozzarella cheese, shredded
05 -
100g Italian-style bread crumbs
06 -
Non-stick spray or olive oil
# Directions:
01 -
Preheat your oven to 200ºC.
02 -
If using large chicken breasts, butterfly them by slicing in half lengthwise to create two pieces. Pound each piece to 6mm thickness.
03 -
Lay the pounded chicken flat on a cutting board. Spread 15ml of pesto on each piece. Top with shredded cheese and 15ml of diced tomatoes, placing them in the center.
04 -
Roll the chicken tightly and secure with toothpicks. Coat each roll evenly with bread crumbs.
05 -
Pour remaining diced tomatoes into the bottom of a baking dish. Arrange the rolled chicken over the tomatoes.
06 -
Spray the chicken with non-stick cooking spray or drizzle with olive oil.
07 -
Bake the chicken in the preheated oven for 25-35 minutes until fully cooked through.
08 -
Broil the chicken for the final 2-3 minutes to achieve a golden crust.
09 -
Remove from the baking dish and serve immediately.
# Notes:
01 -
Use thin chicken breasts or butterfly thicker ones for easier rolling.