Spinach Pesto-Stuffed Grilled Chicken

25 4 servings, 1/4 recipe (123 g) each
Recipe By
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Prep Time
15
min.
Total Time
25
min.
Servings

4 servings, 1/4 recipe (123 g) each

What You Need

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Make It

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  • Heat barbecue to medium heat.
  • Use pulsing action to process first 4 ingredients in food processor until finely chopped. Mix 2 Tbsp. oil, lemon zest, juice and pepper in liquid measuring cup. With processor running, gradually add oil mixture to ingredients in food processor through feed tube, processing until smooth and well blended.
  • Mix 1/4 cup spinach pesto and mozzarella. Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff with cheese mixture. Close pockets; secure with wooden toothpicks. Brush chicken with remaining oil.
  • Grill 5 min. on each side or until done (170°F). Serve topped with remaining spinach pesto.

Serving Suggestion

Serve with hot cooked couscous and grilled fresh vegetables, such as quartered red peppers, sliced zucchini and/or sliced portobello mushrooms.

Creative Leftovers

Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers and crusty Italian bread.

How to Store

Store spinach pesto in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.

Servings

  • 4 servings, 1/4 recipe (123 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (123 g) each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 17g
Saturated fat 4g
Cholesterol 70mg
Sodium 240mg
Carbohydrate 4g
Dietary fibre 2g
Sugars 1g
Protein 31g
   
Vitamin A 80 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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