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Pesto Stuffed Chicken Breasts with Roasted Vegetables

Prepare to savor the flavors of Pesto Stuffed Chicken Breasts with Roasted Vegetables, a delightful dish that's perfect for a festive Christmas dinner. In just about 30 minutes, you can enjoy succulent chicken breasts filled with aromatic basil pesto, accompanied by a colorful array of perfectly roasted vegetables.
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Course: Dinner
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 cup basil pesto store-bought or homemade
  • 2 cups mixed cherry tomatoes
  • 2 cups baby carrots
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Make a horizontal slit in each chicken breast to create a pocket. Be careful not to cut all the way through.
  3. Stuff each chicken breast with 2 tablespoons of basil pesto.


  4. In a large bowl, toss the cherry tomatoes, baby carrots, and broccoli florets with olive oil, salt, and pepper.
  5. Place the stuffed chicken breasts and the seasoned vegetables on a baking sheet or in an oven-safe dish.


  6. Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
  7. Sprinkle with grated Parmesan cheese before serving.

Video