Stuffed Pesto Chicken

I thought of this recipe on my drive home from work because I had a bunch of these ingredients in my fridge. They were in bulk because Costco and were about to meet the expiration date, so I needed to think fast. It tasted really good if I do say so myself. đŸ˜‰ Plus, Breck confirmed that it was really good.

  • 4 chicken breast
  • 2 tbsp. cream cheese
  • 4 tbsp. pesto
  • 1 tbsp. garlic
  • 1/4 cup of capers
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 lemon

How to Make:

  1. Preheat oven to 375.
  2. Butterfly chicken breasts.
  3. In bowl mix up pesto, garlic, and capers.
  4. On inside of cut open chicken breasts spread cream cheese.
  5. Then put a large spoonful of pesto mix on top of cream cheese. Fold non pesto side of chicken over.
  6. Salt and pepper both sides of chicken.
  7. Cover bottom of casserole dish with olive oil.
  8. Place chicken breast in casserole dish.
  9. Squeeze lemon juice over all of the chicken.
  10. Place in oven and cook for 30 minutes.
  11. Flip over chicken and cook for 15 more minutes or until cooked.

I served this on a bed of rice with balsamic spinach salad. Delicious!

Let me know if you try this recipe!

Happy Cooking!

XO, BusyIsy