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American
Stuffed Chicken Breast with Lemon-Artichoke Pesto
Recipe

12 INGREDIENTS • 12 STEPS • 30MINS

Stuffed Chicken Breast with Lemon-Artichoke Pesto

4.8
6 ratings
"This is a super easy way to feel like a big-shot in the kitchen. Chicken is a lean protein, so it satisfies without packing on the pounds. The walnuts provide healthy fat and tons of nutty taste – and combined with the Parmesan, voila!" - Keri Glassman
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Stuffed Chicken Breast with Lemon-Artichoke Pesto
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This is a super easy way to feel like a big-shot in the kitchen. Chicken is a lean protein, so it satisfies without packing on the pounds. The walnuts provide healthy fat and tons of nutty taste – and combined with the Parmesan, voila!" - Keri Glassman
30MINS
Total Time
$4.24
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chicken Breast
2
Chicken Breasts
Walnut
2 Tbsp
Walnuts
Garlic
2 cloves
Garlic
Green Beans
3 cups
Green Beans
Parmesan Cheese
2 Tbsp
Parmesan Cheese, grated
Artichoke Hearts
2/3 cup
Artichoke Hearts
Fresh Basil
2/3 cup
Fresh Basil
Lemon
1
Lemon
Salt
3/4 tsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Water
1/2 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
345
Fat
13.3 g
Protein
40.9 g
Carbs
19.5 g
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Stuffed Chicken Breast with Lemon-Artichoke Pesto
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Remove the Fresh Basil (2/3 cup) leaves from the stems and discard stems. Place the leaves in the bowl of a food processor. Trim ends off Green Beans (3 cups) and set aside.
step 2
Zest 1/2 of the Lemon (1) directly into the food processor. Juice the lemon half into a small bowl and remove the seeds with a fork. Add the lemon juice to the food processor.
step 2 Zest 1/2 of the Lemon (1) directly into the food processor. Juice the lemon half into a small bowl and remove the seeds with a fork. Add the lemon juice to the food processor.
step 3
Drain the Artichoke Hearts (2/3 cup) in a strainer and then add to the food processor. Add the Garlic (2 cloves), Walnuts (2 Tbsp), Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
step 4
Pulse all the ingredients in the processor for 10 seconds. Scrape down the sides of the bowl; process for 10 more seconds.
step 4 Pulse all the ingredients in the processor for 10 seconds. Scrape down the sides of the bowl; process for 10 more seconds.
step 5
Pat the Chicken Breasts (2) dry with paper towels. Place a chicken breast on a cutting board with its tip toward you and its thickest side closest to your cutting hand.
step 6
Place a hand on top of the breast. Hold your knife parallel to the cutting board and slice nearly all the way through, leaving the opposite end connected.
step 6 Place a hand on top of the breast. Hold your knife parallel to the cutting board and slice nearly all the way through, leaving the opposite end connected.
step 7
Spread the top half of the breast open but keeping the breast intact. Place half of the pesto in the pocket and spread the mixture evenly, leaving a 1/4 inch edge. Fold the top half over to cover. Repeat with the remaining pesto and chicken breast.
step 7 Spread the top half of the breast open but keeping the breast intact. Place half of the pesto in the pocket and spread the mixture evenly, leaving a 1/4 inch edge. Fold the top half over to cover. Repeat with the remaining pesto and chicken breast.
step 8
Combine the Parmesan Cheese (2 Tbsp) and Ground Black Pepper (1/2 tsp) on a plate and gently press the stuffed chicken breasts into the mixture, covering both sides.
step 9
Heat Olive Oil (1 Tbsp) in a medium sauté pan over medium-high heat. When hot, add the chicken and cook for 5 minutes on one side.
step 9 Heat Olive Oil (1 Tbsp) in a medium sauté pan over medium-high heat. When hot, add the chicken and cook for 5 minutes on one side.
step 10
Turn the breasts over and cook for 5 more minutes or until cooked through. Remove from heat and let rest until plating.
step 11
Heat a large sauté pan over medium-high heat. When hot, add the green beans, Water (1/2 cup) and cover. Cook for 2 minutes, season with Salt (1/4 tsp) and remove from heat and drain.
step 12
Divide the green beans equally between two plates. Slice each chicken breast in half at a diagonal angle. Place the chicken on top of the green beans.
step 12 Divide the green beans equally between two plates. Slice each chicken breast in half at a diagonal angle. Place the chicken on top of the green beans.
Tags
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American
Budget-Friendly
Gluten-Free
Lunch
Chicken
Date Night
Low-Carb
Shellfish-Free
Side Dish
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