Stuffed Pesto Marinaded Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 Chicken Breast, no skin, 1 cup Cottage Cheese, 1% Milkfat, 1.5 cups Spinach, fresh 1 medium Onion 12 jumbo Black Olives 1 Tbsp Extra Virgin Olive Oil 1Tbsp basil and oregano balsamic vinegar 1/2 cup Water 3 cloves chopped Garlic, Knorr Pesto Mix package
Pound Chicken Breast with Mallet
Pesto Marinade:
Knorr Pesto Mix, 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 cup water, 1 tbsp crushed garlic. Mix together. Add chicken to a Gallon size baggie and add your marinade. Either overnight or for at least an hour.
Heat oven to 375F. Spray pan
Chop onions, black olives, and spinach.
In a pan, saute' onions, 1 clove of garlic, and black olives. I use water when I saute' to cut down on fat. Saute' until onions are translucent and soft.
Salt and pepper to taste so it is not bland.
Mix cottage cheese and chopped spinach in a small bowl. Add onion, garlic, and black olive mixture to bowl. Mix together. Taste the mixture to make sure it is seasoned enough. You may need to add a little more salt and pepper so it is not bland. If you have any remaining pesto - you could add it to this mixture.
Stuff each Marinaded chicken breast with Spinach mixture and fasten with a toothpick.
Bake in 400 oven for 40 minutes. Depending on your oven. Of course, make sure the juices run clear.
I serve with a veggie and a light lemon pepper angel hair pasta.
Serving Size: 1 whole chicken breasts
Pesto Marinade:
Knorr Pesto Mix, 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 cup water, 1 tbsp crushed garlic. Mix together. Add chicken to a Gallon size baggie and add your marinade. Either overnight or for at least an hour.
Heat oven to 375F. Spray pan
Chop onions, black olives, and spinach.
In a pan, saute' onions, 1 clove of garlic, and black olives. I use water when I saute' to cut down on fat. Saute' until onions are translucent and soft.
Salt and pepper to taste so it is not bland.
Mix cottage cheese and chopped spinach in a small bowl. Add onion, garlic, and black olive mixture to bowl. Mix together. Taste the mixture to make sure it is seasoned enough. You may need to add a little more salt and pepper so it is not bland. If you have any remaining pesto - you could add it to this mixture.
Stuff each Marinaded chicken breast with Spinach mixture and fasten with a toothpick.
Bake in 400 oven for 40 minutes. Depending on your oven. Of course, make sure the juices run clear.
I serve with a veggie and a light lemon pepper angel hair pasta.
Serving Size: 1 whole chicken breasts
Nutritional Info Amount Per Serving
- Calories: 410.9
- Total Fat: 10.8 g
- Cholesterol: 139.9 mg
- Sodium: 772.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.9 g
- Protein: 65.2 g
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