Stuffed Pesto Chicken Breast with Oven-baked Potatoes and Green Beans
Enjoy your favorite Italian flavors any time of year with these easy stuffed pesto chicken breast.
Servings: 2
Calories: 787kcal
Ingredients
For the chicken and veggies
- 10 oz skinless boneless chicken breast
- 2 cups fresh green beans cut into bite-size pieces
- 1/4 cup onion finely chopped
- 3 cups potato cubed
- 3-4 clove garlic lightly crushed and skin on
- 1 tbsp extra-virgin olive oil or melted refined coconut oil
- 1 tsp dried rosemary
- sea salt to taste
- black pepper to taste
- ground nutmeg to taste
For the pesto
- 1/2 cup sun-dried tomatoes
- 1/2 cup unsalted peanuts
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 3-4 tbsps extra-virgin olive oil
Instructions
- Preheat oven to 400°F or 200°C.
- Add potatoes and garlic to a baking sheet. Season with rosemary, salt, and pepper to taste. Drizzle with oil and toss to coat. Roast for 20-30 minutes or until tender and crisp. Toss halfway through to roast evenly.
- Meanwhile, heat a pot with cooking oil over medium heat. Saute onion for 3-5 minutes, or until soft. Add green beans, nutmeg, salt, and pepper. Stir well, cover and cook for 10-15 minutes. Add a little butter if you like.
- Add all pesto ingredients to a small blender or food processor, process until smooth paste.
- Cut chicken breast horizontally, but not all the way through. Lift top flap of chicken pocket, and add sun-dried tomato pesto. Press top flap of pocket down over the pesto. Use toothpicks to hold everything in place.
- Heat a large skillet, with cooking oil, over medium-high heat. Sprinkle chicken with black pepper. Add chicken to the pan, top side down, sauté 5 minutes or until nicely browned. Turn and cook 4 minutes or until done.
- Serve with oven-baked potatoes and green beans.