Spice up your chicken breasts with some fresh herbs from the garden and some delicious sun-dried tomatoes!
Ingredients
4 boneless skinless chicken breasts
4 tbsp pesto
8 sun-dried tomatoes
4 slices mozzarella
4 fresh basil leaves
2 small sprigs of fresh oregano
2 tbsp olive oil
8 tooth picks
salt and pepper
1 zucchini, spiralized
6 grape tomatoes
onion salt
parmesan
Directions
Butterfly your chicken breasts and use a mallet to flatten out
Spread 1 tsp of pesto on each breast and place 2 sun-dried tomatoes, 1 slice mozzarella, 1 basil leaf, and a pinch of oregano leaves
Roll the chicken breast and hold closed with tooth picks
Place stuffed chicken breasts in a casserole dish and brush with olive oil and 1-2 tsp of pesto.
Season with salt and pepper and other herbs if you’d like
Bake at 400F for 30-35 minutes. Top with extra mozzarella in the last 10 mins if you’d like
In a separate pan, cook zucchini noodles on medium heat with olive oil and 1 tsp of pesto
Once the zucchini noodles are turning soft, toss in grape tomatoes and season with onion salt. Served with fresh grated Parmesan
Viola! Enjoy
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