Stuffed Chicken Breast with Lemon Artichoke Pesto

  • Serving Size4


    • 1 c tightly packed fresh basil leaves
    • 1 c jarred marinated artichoke hearts packed in oil, quartered (reserve 1 1⁄2 tsp oil)
    • 2 tsp garlic, chopped
    • 1 1/2 T lemon juice
    • 1 tsp lemon peel
    • 2 1/2 T walnuts, chopped
    • 1 teaspoon freshly ground black pepper, divided
    • 20 ounces boneless, skinless chicken breast (1⁄2" to 3⁄4" thick)
    • 1 tsp approved oil
    • 4 T grated Parmesan cheese (optional)



    Combine the basil, artichokes and oil, garlic, and lemon juice in a blender or mini food processor fitted with a metal blade or blender and process 10 seconds, scraping down the sides halfway through.


    Add the lemon peel, walnuts, and 1⁄2 teaspoon of the black pepper. Pulse 10 more seconds, scraping the sides halfway through.


    Place the chicken breast with its tip toward you and its thickest side closest to your cutting hand. Place your opposite hand on top of the breast. Hold the knife parallel to the cutting surface and slice horizontally, nearly all the way through, leaving the opposite end connected. Spread the top half of the breast open.


    Place 2 T of the artichoke mixture in the center of the bottom chicken half and spread the mixture almost to the edges to cover, leaving about a 1⁄4″ edge. Fold the opposite breast half over the pesto to cover.


    Heat the oil in a nonstick skillet over medium heat. Combine the cheese and the remaining black pepper in a small bowl and rub on both sides of the chicken to coat.


    Cook 4 minutes per side or until the chicken is cooked through. (Note: If the breasts are too thick, turn to cook all four sides to ensure doneness.) Mix the remaining pesto with a side of steamed green beans.

    Recipe adapted by: Nutritiouslife        

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