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Sun-Dried Tomato & Pesto Stuffed Chicken

Sun-Dried Tomato & Pesto Stuffed Chicken

This chicken is perfectly moist with all the right textures and flavors. The strong flavors of the pesto and sun-dried tomatoes are complemented by the creamy mozzarella cheese. This is soon to be a family favorite.

4-5 servings


  • 4-5 medium sized chicken breasts
  • 1/2 cup pesto (store bought or homemade)
  • 1/2 cup sun-dried tomato slices
  • 4 ounces part skim mozzarella cheese(not fresh)sliced 1/8 inch thick
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup tomato sauce (store bought or homemade)


  1. Preheat oven to 375°F
  2. Add 1/4 cup tomato sauce to the bottom of an oven safe skillet or baking dish
  3. Choose 1 method to cut your chicken: Place each breast between 2 pieces of plastic wrap and pound thin OR cut each breast open (butterfly) until you have a large surface area
  4. On each breast, add 1-2 tablespoons pesto, a few slices of sun dried tomatoes, and 1 ounce of mozzarella (or however much you want)
  5. Roll up each breast and place in the skillet seam side down
  6. Repeat with each breast until all the ingredients are gone
  7. When all chicken is rolled and in the skillet, sprinkle with the salt and pepper and pour the remaining sauce over the top
  8. Bake in the oven for 35-45 minutes, depending on the size of your chicken
  9. Check your chicken with a meat thermometer to ensure the biggest one has reached 165°F
  10. Allow to cool for a few minutes before cutting into the chicken


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