Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes

4.62 from 21 votes

Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes

Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes is easy, elegant and a delicious way to use some of your summer basil pesto and tomatoes. This makes an impressive date night dinner that looks like you fussed!

Prep Time20

Cook Time25

Total Time45

Course: Chicken and Turkey

Cuisine: Mediterranean

Diet: Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Pesto

2-3 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
1/4 cup pine nuts toasted if desired
3 cloves garlic coarsely chopped
Salt and freshly ground black pepper to taste

Chicken and Tomatoes

Cooking spray or olive oil
2 boneless skinless chicken breast halves
Salt and freshly ground black pepper
2 heaping tablespoons basil pesto
2 ounces goat cheese about half a 4-ounce log
3 plum tomatoes halved
1/4 cup freshly grated Parmesan cheese
2 tablespoons panko
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil
2 cloves garlic minced
1 tablespoon chopped fresh parsley
Basil sprigs for garnish for garnish

Instructions

Pesto

Combine all the ingredients in a food processor or blender. Process until smooth.

Chicken and Tomatoes

Preheat oven 375 degrees. Spray a large oval baking dish with cooking spray or brush with olive oil.
Butterfly the chicken breasts. Season inside and out with salt and black pepper.
Place equal amounts of the pesto, followed by the goat cheese in each chicken breast. Secure with toothpicks and place in the prepared baking dish.
Arrange tomato halves (cut side up) around chicken breasts. Season with salt and black pepper.
Combine Parmesan cheese, panko, seasoned dry breadcrumbs, olive oil, garlic, and parsley in a small bowl. Scatter evenly over chicken breasts and tomato halves.
Bake for approximately 25 minutes or until cooked through to 165 degrees in the center of the filling and topping is lightly browned and crusty. Remove toothpicks prior to serving.

Notes

TO DOUBLE:

This recipe easily doubles to four servings. Allow two tomato halves per person, use the entire log of goat cheese, and double the amount of pesto.

MAKE AHEAD:

Stuff the chicken up to 12 hours ahead of time; refrigerate.
When ready to bake, mix together the breadcrumb mixture and cut tomatoes.
Arrange, top and bake.

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