5 from 2 votes
Sundried Tomato and Pesto Stuffed Chicken Breast
Sundried Tomato and Pesto Stuffed Chicken Breast
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken recipes, stuffed chicken breast
Servings: 2
Calories: 756 kcal
Author: Jane Sarchet
  • 2 chicken breasts
  • 2 teaspoons pesto
  • 8 sundried tomatoes in oil, drained
  • 250g basmati rice cooked
  • 1 bag fresh green beans, topped and tailed
  • 4 sprigs fresh thyme to serve
  1. Preheat the oven to 190/fan 170/gas 5

  2. Lay each chicken breast out on a chopping board and using a very sharp knife, carefully slice a deep pocket in it, from front to back.

  3. Using a teaspoon take a little oil from either the top of the pesto, or the jar of tomatoes and drizzle it onto the chicken breasts. You only need a tiny amount. Rub it into the meat well.

  4. Drop a teaspoon of pesto into each chicken pocket and spread it around. (To avoid cross contamination, DO NOT put the teaspoon back into the jar of pesto if it has touched the raw chicken. Use a clean spoon).

  5. Lay 4 sundried tomato halves inside each chicken pocket and move to a baking tray. 

  6. Pop in the preheated oven for 25-30 minutes, or until the centre of the chicken hits 74'C when probed with a digital thermometer.
  7. Serve with basmati rice and green beans and topped with the sprig of thyme.

Nutrition Facts
Sundried Tomato and Pesto Stuffed Chicken Breast
Amount Per Serving
Calories 756 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 145mg48%
Sodium 335mg15%
Potassium 1254mg36%
Carbohydrates 105g35%
Fiber 2g8%
Sugar 3g3%
Protein 58g116%
Vitamin A 335IU7%
Vitamin C 9.1mg11%
Calcium 71mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.