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pinwheel slices of pesto and sun-dried tomato stuffed chicken on a rustic plate, wide horizontal shot, vibrant red and green swirls, fresh basil, natural light, shallow depth of field, landscape orientation

Sun-Dried Tomato Pesto Stuffed Chicken

Chicken breasts rolled up with tangy sun-dried tomatoes and basil pesto.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/3 cup sun-dried tomatoes chopped
  • 1/4 cup basil pesto
  • 1/2 cup shredded mozzarella
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning

Method
 

  1. Heat oven to 400F and grease a baking dish.
  2. Spread pesto inside each butterflied breast, then layer on sun-dried tomatoes and mozzarella.
  3. Roll up and secure with toothpicks.
  4. Brush the outside with olive oil and Italian seasoning.
  5. Sear in a hot skillet 2 minutes per side, then bake 22 to 25 minutes until the chicken reaches 165F.
  6. Rest 5 minutes and slice into pretty pinwheels.

Notes

Use oil-packed sun-dried tomatoes for the richest flavor.