Kitchen tip
Not all store-bought pestos are created equal – we suggest the refrigerated ones. If needed, bump up the flavour by whirling in a food processor with fresh or dried basil, freshly grated Parmesan and minced garlic.
Roast chicken with pesto stuffing
This article has not been rated yet.
PREP TIME
15 min
Makes
6 Servings
* PLUS Roasting Time: 45 minutes
With just 15 minutes prep, everyday chicken breasts get a sophisticated makeover with cream-cheese stuffing.
Ingredients
- 1/4 250-g block cream cheese
- 1/3 cup homemade pesto
- 6 skin-on, bone-in chicken breasts
- olive oil
- salt
- pepper
- garlic powder
Instructions
- Preheat oven to 400F (200C). Line a large, rimmed baking sheet with foil. In a medium bowl, stir or mash cream cheese until smooth. Mix in pesto. Divide into 6 portions. Using your fingers, tuck 1 portion between skin and meat of breasts and push to the centre. Using your palm, gently press down on skin to evenly distribute pesto-cheese mixture under skin. Brush skin with oil. Sprinkle with salt, pepper and garlic powder. Place on baking sheet.
- Roast, uncovered, in oven until skin is golden and chicken feels springy when pressed, from 45 to 55 min. Don’t turn. If cheese leaks out during roasting, scoop up and serve with chicken.
Nutrition (per serving)
- Calories
- 315,
- Protein
- 32 g,
- Carbohydrates
- 1 g,
- Fat
- 20 g,
- Sodium
- 231 mg.
