Stuffed Chicken Breast with Sun-Dried Tomato Pesto
Tender butterflied chicken breasts filled with homemade sun-dried tomato pesto featuring arugula, pecans, and fontina cheese, wrapped in crispy prosciutto. The chicken is seared to golden perfection then finished in the oven while roasted green beans with almonds cook alongside. A rich pan sauce made with white wine and chicken stock brings everything together. This elegant dish works beautifully for dinner parties or special weeknight meals when you want restaurant-quality results at home.
Ingredients
- ½ cup sun-dried tomatoes in oil, drained and rinsed
- 1 clove garlic, peeled
- ¼ cup pecan halves
- 2 Tbsp parmesan cheese(optional)
- ½ oz arugula
- 1 ½ Tbsp olive oil
- 1 Tbsp water
- 1 lb green beans, trimmed
- 1 Tbsp cooking oil
- 1 tsp lemon juice
- ¼ cup slivered almonds
- 2 oz fontina cheese, shreddedfresh mozzarella1:1adds dairy
Mozzarella melts beautifully and has mild flavor
- ⅓ cup sun dried tomato pesto
- 2 chicken breasts, boneless, skinless, butterflied and flattened
- parchment paper
- 1 tsp Italian seasoning
- 6 slices prosciutto, thinly sliced
- 2 tsp cornstarch
- ½ cup chicken stock
- ¼ cup white wine
Instructions
- 1
Heat oven to temperature specified
- 2
Toss green beans with oil and season with salt and pepper
- 3
Spread green beans on sheet pan and roast, shaking pan halfway through, until tender
- 4
Heat oven-safe skillet over medium-high heat
- 5
Add oil to skillet then add prosciutto-wrapped chicken breasts
- 6
Sear chicken on each side then transfer to oven until chicken reaches internal temperature
- 7
Stir cornstarch into stock
- 8
Remove chicken from pan to rest
- 9
Place skillet over medium heat and pour in wine, scraping up bits
- 10
Add stock mixture and simmer until sauce is thick and creamy
- 11
Toss green beans with lemon juice and almonds
- 12
Slice chicken breasts and serve with sauce on top and green beans on side
Tips
Butterfly chicken breasts by cutting horizontally through the thickest part, stopping before cutting completely through, then open like a book and pound to even thickness.
Let chicken rest for 5 minutes after cooking to allow juices to redistribute before slicing for maximum tenderness.
Reserve some pasta cooking water when making the pesto to help achieve the perfect consistency if needed.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently in 325F oven to avoid drying out.
Stuff and wrap chicken up to 4 hours ahead and refrigerate. Bring to room temperature 30 minutes before cooking.
Serve immediately while chicken is hot and crispy. Let rest 5 minutes after cooking before slicing.
Common Mistakes
Don't skip resting the chicken to avoid losing juices when slicing
Avoid overcooking to prevent dry, tough chicken
Don't skip deglazing the pan to capture all the flavorful browned bits for the sauce
Substitutions
FAQ
Can I make this without prosciutto?
Yes, you can skip the prosciutto wrapping. Season the stuffed chicken well with salt and pepper before searing for best flavor.
How long will leftovers keep?
Store refrigerated for up to 3 days. Reheat gently in a 325F oven wrapped in foil to prevent drying out.
Can I freeze the stuffed chicken?
Freeze the stuffed, uncooked chicken for up to 2 months. Thaw completely in refrigerator before cooking as directed.