Chicken Breasts with Pesto, Sundried Tomatoes, and Parmesan

Inspiration: Pesto, sundried tomatoes, and some sort of cheese (usually goat cheese, but also Parmesan or mozzarella) is one of my favorite flavor combinations. In looking over my blog, I can’t believe that I haven’t posted many recipes yet with this great set of ingredients! Combined together, these three ingredients (and pine nuts are also a good addition) have a really wonderful Italian-inspired flavor that works so well  in any number of easy weeknight recipes. The combination works great for stuffed chicken breasts, which is something that I like to turn to when I want a simple and quick dinner with staples that I have in my pantry.

What we Loved: I’m a sucker for pesto, so I really love anything that includes it. Here, the rich, garlicy sauce pairs so well with the sweet, oily sundried tomatoes and the nutty Parmesan. Wrapped in a nice, tender chicken breast, you really can’t go wrong! I sprinkled these chicken breasts with a liberal amount of salt and pepper before baking, and that was actually one of my favorite parts of the meal. I just loved the salty crust that resulted!

Helpful Hints: If you’d like a brown sear on your chicken instead of the salt and pepper crust, you could saute it for a few minutes on both sides in a hot pan before placing it in the oven. I usually make a meal like this when I’m feeling especially lazy or busy, though, so I just like to throw mine in the oven from the start.

Chicken Breasts with Pesto, Sundried Tomatoes, and Parmesan
Source: Original recipe to serve 2

2 chicken breasts, butterflied but not cut completely in half
3 tablespoons pesto
1/4 cup packed sundried tomatoes, finely chopped
1/3 cup Parmesan cheese
Kosher salt and fresh black pepper
Extra virgin olive oil

1. Open the butterflied chicken breasts like a book. On one half of each breast (use the larger half, if there is one), place half of the pesto, sundried tomatoes, and Parmesan. Fold the other half of the breasts over the fillings.

2. Place the chicken breasts in a baking dish. Sprinkle liberally with Kosher salt and pepper, and drizzle with a little bit of olive oil. Cover with foil.

3. Cook at 350 degrees for 30-35 minute, until the chicken is cooked through and no longer pink inside.


5 thoughts on “Chicken Breasts with Pesto, Sundried Tomatoes, and Parmesan

    • I don’t know the area….but they do sell prepared pesto at Whole Foods, I know.

      Or, you can make your own. That’s what we always do, and it’s fantastic! Here is our recipe.

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