Chicken Breast Stuffed with Pesto & Sun Dried Tomatoes
Christina Austin
A simple boneless, skinless chicken breast stuffed with pesto and sun dried tomatoes and topped with pancetta. A quick weeknight meal that is a great main dish to go with some pasta and a salad. Scale it up or down depending on how many people there are for dinner.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
- 4 boneless skinless chicken breasts
- 6 tbsp pesto
- 4 sun dried tomatoes packed in oil chopped finely
- 8 pieces thin sliced pancetta
Preheat the oven to 400 degrees F and line a baking sheet with foil for easy clean-up.
Slice a lengthwise pocket into the sides of the chicken breasts, trying not to cut it all the way through.
Spoon some pesto and a quarter of the sun dried tomatoes into the pocket of the chicken breasts.
Rub the outside of the chicken breasts with the rest of the pesto and place two pieces of pancetta on top of the chicken breasts.
Put the chicken on the pan and place in the preheated oven.
Cook for 30 minutes or until the juices of the chicken run clear.
Serve with a salad and perhaps some pasta tossed with a good quality store-bought marinara sauce.