Tomato Pesto and Cheese Stuffed Chicken Breasts

Ingredients

• 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

Instructions

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.