Feta and Pesto Stuffed chicken
This Feta and Pesto Stuffed chicken is such a juicy and flavorful recipe that will quickly become a staple in your family meal planning!
Preheat oven to 375° in line a sheet pan with aluminum foil.
In a gallon Ziploc bag combine olive oil, garlic, Italian seasoning, salt, and pepper mush them together until well combined.
Cut the chicken breast in half for leaving a small portion of it still connected to create a butterfly cut.
Place the chicken into a Ziploc bag and shake the chicken until it’s completely coded in the seasoning.
Place the chicken onto the sheet pan so they are open. Spread 1 tablespoon of pesto onto each chicken breast and spread on half.
Sprinkle about 1 to 1 1/2 tablespoons of feta cheese on top of the pesto.
Roll the chicken up rolling from the pastor side into the clean side so you’ll end up with the pesto in the middle of the chicken roll.
Place the chicken seam side down.
Bake until the chicken reaches 165° which should take about 40 minutes
Calories: 408kcal | Carbohydrates: 2g | Protein: 49g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 719mg | Potassium: 848mg | Vitamin A: 255IU | Vitamin C: 2.7mg | Calcium: 76mg | Iron: 1.2mg