How to Make Pesto Stuffed Chicken Breast with Bruschetta Sauce
This lower-carb stuffed chicken recipe is the perfect centerpiece of a diabetes plate method meal. Paired with a small serving of whole grain pasta or quinoa and a side salad, this is attractive dish is designed to impress.
Chef’s Tip: This recipe asks you to butterfly a chicken breast. If you’re not familiar with this technique, don’t worry! This is a simple method that makes it easy to stuff chickens or quickly cook a breast without drying it out. Our friends at the Mr. Food Test Kitchen created this video to demonstrate.
15 min prep time
45 min cook time
6servings
4 ounces chicken
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Step-By-Step Instructions:
- Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.
- In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.
- Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt and pepper.
- Toss basil and parmesan cheese together in a small bowl and then divide the mixture evenly between each open chicken breast. Fold the chicken breast back in half and place in the baking pan.
- Pour the tomato mixture over the chicken breasts and bake for 35-45 minutes (depending on the size of the chicken breasts) or until the internal temperature is 165 degrees F.
Nutrition facts
6 Servings
-
Serving Size
4 ounces chicken
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
100mg
33% -
Sodium
320mg
14% -
Total Carbohydrate
2g
<1%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
38g
-
Potassium
400mg
9%
Ingredients
nonstick cooking spray
1
roma (plum) tomatoes (seeded and diced)
3
small red onion (small dice)
1/2
fresh oregano (chopped)
1 tbsp
red wine vinegar
1 tbsp
olive oil
1 tbsp
boneless, skinless chicken breasts
2 1/4 lbs
salt
1/2 tsp
black pepper
1/2 tsp
fresh basil (chopped)
1/4 cup
Parmesan cheese (freshly grated)
1/4 cup