Stuffed Pesto Marinaded Chicken Breast
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Stuffed Pesto Marinaded Chicken Breast calories by ingredient
Introduction
Chicken Breast marinaded in Pesto and stuffed with cottage cheese, fresh spinach, sauteed onions, and black olives. Chicken Breast marinaded in Pesto and stuffed with cottage cheese, fresh spinach, sauteed onions, and black olives.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
Directions
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
