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Pesto Stuffed Chicken Breasts

  • 4 chicken breasts

    • 2 tablespoons basil paste*

    • 8 slices tomato

    • 1/2 cup fresh spinach

    • 2 tablespoon olive oil

    • Salt and pepper

    • 1/4 cup mozzarella cheese or dairy-free cheese

Pesto Yogurt Dipping Sauce:

  • 1/2 cup yogurt (or soy yogurt)

  • 1 tablespoon basil from the tube


  1. Preheat oven to 400° F.

  2. Cut chicken breasts horizontally but do not cut all the way through. Open up each breast and prepare to stuff them.

  3. Spread the entire open surface of chicken with 2 tablespoons basil paste.

  4. Add 2 sliced tomatoes to each of the chicken breasts. Close each breast and secure with a toothpick if necessary.

  5. Top with 1/4 cup of grated cheese and a few spinach leaves.

  6. Sprinkle with salt and pepper.

  7. Heat oven skillet and add olive oil, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn.

  8. Finish baking in oven for about 8 minutes or until meat thermometer reads 165°

For a dipping sauce: Combine yogurt and pesto and serve over. Serves 4

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