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Pesto Stuffed Chicken Breast with Bruschetta Sauce
15 min prep time
45 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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
-
Total Fat
7g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 100mg
- Sodium 320mg
-
Total Carbohydrate
2g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 38g
- Potassium 400mg
- Phosphorous 295mg
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
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