Stuffed Chicken Breast with Bella Chi-Cha Artichoke Pesto

Posted by Andrew Townsend on December 28, 2013 in Artichoke Pesto Recipes | 0 comments

Ingredients:

8 Tbsp of Bella Chi-Cha Artichoke Pesto, 4 boneless skinless chicken breasts, 1/8 Tsp black pepper, 1 Tsp extra virgin olive oil, 1 Tbsp grated Parmesan cheese

Directions:

1. Cut the thickest part of the chicken breast almost entirely to the other side; butterflying the breast.
2. Spread 2 Tbsp of Bella Chi-Cha Artichoke Pesto in the center of each breast.  Fold the opposite side of the breast half over the Bella Chi-Cha Artichoke Pesto.
3. Heat the oil in a nonstick skillet over medium heat.
4. Mix the cheese and black pepper and cover the breasts.
5. Cook 4 minutes per side or until the breasts are cooked through.