Tomato Pesto and Cheese Stuffed Chicken Breasts


  • 4 Boneless chicken breasts (Best to have skins on)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 8 tablespoons River Lea Sun Dried Tomato Pesto
  • 8 oz your favorite melting cheese like Fontina or Mozzarella
  • 1 teaspoon garlic, minced
  • ½ teaspoon red pepper flakes
  • 4 Toothpicks


  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board and drizzle with oil.
  3. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff each cavity with 2 tablespoons of pesto and 2 oz of cheese and close the cavity with a toothpick
  4. Take skin and wrap around the breast. This is to help keep the cheese inside the chicken
  5. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. 
  6. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked through.

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