Pesto and Mozzarella Stuffed Chicken Breast
Succulent stuffed chicken breasts oozing with melted mozzarella and pesto. This is a genuinely delicious and comforting weekday dinner that will have you coming back time and time again.
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Cook: 60 Mins
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Preheat oven to 200°C/ 400°F.
Slice a deep pocket into each of your chicken breasts and then fill with mozzarella slices and pesto. Transfer stuffed chicken breasts to a baking tray/ dish and scatter cherry tomatoes around the chicken. Drizzle with a little olive oil, lightly season and add oregano. Spread a small amount of pesto across the top of each chicken breast then bake for 25 mins. Baste your chicken once or twice throughout cook time.
For the sweet potatoes, transfer to a baking dish, drizzle with olive oil and lightly season. Bake for 30 mins, unsticking once or twice throughout cook time.
Serve with rice and kale. Serve the baked cherry tomatoes on top of chicken breast and dress with juices from baking dish.
Nutritional Info
Per serving:
Cals – 631
Carbs -72g
Protein – 47g
Fat – 17g
Ingredients
Serves 3
For The Chicken Breast
- 3 chicken breasts.
- 3 slices of light mozzarella.
- 2 tsp of green pesto per chicken breast.
- A handful of cherry tomatoes - cut in half.
- Tsp of extra virgin olive oil.
- Salt and pepper, to taste.
- Tsp of oregano.
For the Sweet Potatoes
- 600g of sweet potato - peeled and cut into small cubes.
- Tbsp of extra virgin olive oil.
- Salt and pepper, to taste.
To Serve
- 125g of long grain or basmati rice, per person.
- Steamed kale.
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