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Basil Pesto Chicken

Tender pesto-stuffed chicken breasts baked with a creamy Parmesan sauce and finished with fresh basil and balsamic.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 4 lb chicken breast, skinless and boneless
  • 1/2 cup pesto store-bought or homemade
  • 1/2 cup Parmesan cheese grated (for inside and topping)
  • 4 tbsp butter
  • 2 oz cream cheese
  • 1 tbsp minced garlic
  • 4 leaves basil chiffonade, for garnish
  • 1 tbsp balsamic vinegar for drizzling

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick spray.
  • Trim the chicken breasts. Cut each large breast in half crosswise. Then butterfly each half by slicing nearly through the thickest side so it opens like a book, leaving about 1/2 inch uncut so it stays attached.
  • Spoon about 2 heaping teaspoons of pesto onto the inside of each butterflied chicken piece, then sprinkle roughly 2 teaspoons of grated Parmesan over the pesto.
  • Fold the top half of each chicken piece over the filling and place the stuffed breasts seam-side down in the prepared baking dish.
  • If you have any remaining pesto or Parmesan, sprinkle it over the arranged chicken in the baking dish.
  • In a saucepan over medium heat, combine the butter, cream cheese, minced garlic, and the remaining 1/2 cup grated Parmesan. Stir and whisk as it heats until the mixture melts into a smooth sauce and any lumps are gone.
  • Pour the warm cheese sauce evenly over the stuffed chicken in the baking dish.
  • Bake uncovered for about 35 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature 165°F/74°C).
  • Remove from the oven, sprinkle with the chiffonade basil, and drizzle with balsamic vinegar. Serve hot.

Equipment

  • 9x13 inch Baking Dish
  • nonstick spray
  • Saucepan
  • Whisk
  • Cutting board and sharp knife
  • Measuring Cups and Spoons

Notes

  • For a lighter version, omit the cheese sauce and top with fresh mozzarella slices.
  • You can place mozzarella slices inside the chicken along with the pesto.
  • Sprinkle fresh basil over the top before serving.
  • Use multiple baking dishes if needed to avoid overcrowding.
  • Leave about 1/2 inch uncut when butterflying to keep the chicken attached.
  • If breasts are very large, cut them in half before butterflying.