I usually don’t do a step by step instruction for recipes, but I decided to make an exception to this one. Sometimes it’s hard to get the visual on a dish like this when just reading instructions and I want you to make this! Sun-dried tomato and pesto stuffed chicken might just become one of your favorite all-time dishes. I made it twice in one week – that’s how good it is!
This is actually pretty simple and with ingredients you might already have. I have simplified things by using store-bought pesto and store-bought tomato sauce, because it’s really hard these days to find time to cook everything from scratch, as much as we would all like.
It starts like this:
First, I cut open the chicken breasts – this is my preferred method. I’ve done the sandwich in between two pieces of plastic wrap and it’s just too messy for me.
See, this is easy. Pesto, sun-dried tomatoes and cheese, that’s it – roll that baby up.
Seam side down into a baking dish or an oven proof skillet – I’ve used both and each works well.
You can adjust this recipe to whatever amount you need. Perfect for two or for a big family .
This one was 40 minutes in the oven, but only because I had one large chicken breast in the midst of smaller ones. That one was my limiting factor. Don’t worry about going over on time. Do you see all that liquid? That’s the juice from the chicken, plus olive oil from the pesto and liquid from the tomato sauce -it’s pretty much the most delicious sauce ever — so my suggestion would be to have some crusty bread to go along with this. It also helps keep that chicken nice and juicy – this will not dry out.
Let this hang out for a few minutes before you cut into it. This is what you’re in for. Seriously. I’m pretty sure that if you wait to try this, when you do, you’ll be super mad at yourself for waiting. It’s my perfect dinner.