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4.75
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Pesto Stuffed Chicken Breast and Lemon-Basil Sauce
An easy chicken breast recipe using the summer tastes of basil pesto.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
servings
Calories:
250
kcal
Author:
Scott from Platter Talk
Cost:
Under $10
Ingredients
3-4
Skinless Boneless Chicken Breasts
4
TBS
Pesto
3
TBS
Olive Oil
1-2
TBS
Butter
2
TBS
Minced garlic
3
TBS
Fresh lemon juice
1
Cup
Chicken broth
Zest of one lemon
1/2
cup
Fresh Basil chopped
4 to
othpicks
Salt and Pepper to taste
Instructions
Cut a small slit in the side of each chicken breast to form a small pocket, being careful not to cut through to the other side of the chicken.
Put a tablespoon of pesto in each of the pockets of chicken that you created.
Using a toothpick, pin the opening of the slit closed to keep the pesto inside of the chicken.
Salt and pepper each chicken breast to season.
Over medium heat, put olive oil in a large skillet and then add each chicken breast.
Cook each side of the chicken for about 5 minutes or until chicken is browned and cooked thoroughly.
Remove chicken from skillet and set aside. Keep warm by covering with aluminum foil.
Add garlic, lemon juice, lemon zest to the skillet.
Scrape the pan with a spoon and cook for about 1 minute.
Add chicken broth and continue to cook over medium heat for approximately 5-8 minutes.
Add butter and stir until melted and incorporated.
Stir in fresh basil.
Add salt and pepper to taste.
Plate each chicken breast, remembering to remove the toothpicks.
Pour sauce over the chicken breast.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
5
g
|
Protein:
19
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
63
mg
|
Sodium:
478
mg
|
Potassium:
388
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
211
IU
|
Vitamin C:
11
mg
|
Calcium:
30
mg
|
Iron:
1
mg