Ingredients
-
2
-
4
-
3
-
80 - 100
-
4 - 6
-
-
-
-
-
-
-
-
-
-
Directions
Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts, This a very simple recipe to throw together and it tastes delicious I just served ours over a salad but it would also work sliced over pasta with a sauce , How good is this? If there were ten stars, that is what I would give The only thing I doctored with is, I added parma chesse with the feta, sprinkled sea salt and quality italian seasoning with the drizzled olive oil I pulled it out 5 minutes early, wrapped in tinfoil and let it rest My daughter and boyfriend says its a keeper Thank you for a great easy recipe , I love how simple this is but yet it is full of flavour It was a hit with both hubby and 4 year old DD and goes into my keeper file Thanks for posting!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Heat Oven to 180 Degrees Celsius. |
|
2
Done
|
Slice Breasts and Open Out, Using a Meat Mallet Pound Breasts, Until of Approximate Even Thickness. |
|
3
Done
|
Spread Pesto Down Center of Each Breast, Place Sliced Sun-Dried Tomato Down the Center, Top With Feta, Roll Chicken Breasts Up and Secure With Prosciutto Slices. |
|
4
Done
|
Place Breasts in an Oven Proof Dish, Drizzle Olive Oil Over Breasts and Bake For About 30-35 Min's or Until Cooked Through. |
