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.
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
Instructions
- Preheat your oven to 400°F (200°C).
- Make a horizontal slit in each chicken breast to create a pocket. Be careful not to cut all the way through.
- Stuff each chicken breast with 2 tablespoons of basil pesto.
- In a large bowl, toss the cherry tomatoes, baby carrots, and broccoli florets with olive oil, salt, and pepper.
- Place the stuffed chicken breasts and the seasoned vegetables on a baking sheet or in an oven-safe dish.
- 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.
- Sprinkle with grated Parmesan cheese before serving.