Pesto-stuffed Chicken Breasts
Ingredients
- ¼ cup Homemade Pesto
- ¼ cup nonfat plain Greek yogurt
- ¼ cup shredded mozzarella cheese, divided
- ½ cup spinach, chopped
- 4 (4-ounce) chicken breasts, pounded thin
Homemade Pesto
- 3 cups basil, loosely packed
- ¼ cup pine nuts
- 1 large garlic clove
- ¼ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ cup olive oil
Directions
- Preheat an oven to 450°F. Grease a 9x9” baking dish.
- For the Pesto, blend basil, pine nuts, garlic, cheese, and salt. Slowly pour in olive oil while blending until everything is well incorporated and smooth.
- In a bowl, stir together the pesto, yogurt, half of the mozzarella, and the spinach. Spread the mixture evenly on the chicken breasts, reserving ⅓ of the mixture for topping.
- Roll up the chicken breasts, using toothpicks to hold together, if necessary.
- Spread the remaining pesto mixture on top. Sprinkle with the remaining mozzarella.
- Cook for about 25 minutes, or until the internal temperature reaches 165°F.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 230 (100 from fat) |
| Total fat | 11g |
| Saturated fat | 2.5g |
| Cholesterol | 90mg |
| Sodium | 190mg |
| Carbohydrate | 2g (0g dietary fiber, 1g sugar) |
| Protein | 30g |
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