Sun Dried Tomato & Pesto Chicken

2 Aug

Chicken TendersWhen you’ve made your weight in pesto and jammed your freezer full of pesto cubes as I did in my last post, it’s time to start thinking of ways that you can use it.  Seriously, if the “big one” hits CA, I want my freezer stocked with something other than pesto for us to get by on.  So this week, I wanted to feature my favorite chicken and pesto recipe.  It’s super simple to prepare and crazy flavorful.

{Gina’s Take}

We had a ‘6 pack’ of Foster Farms Boneless Skinless Chicken Tenderloins on hand from a Costco run, so I defrosted one of the packs in the fridge overnight.  I also defrosted 4 of the garlic and pesto cubes pesto chicken prepI made earlier in the week from the freezer.  I used 1/3 of an 8oz jar of Mezzetta Sun Dried Tomatoes to stuff the chicken with.  The julianned version is the key – it makes is so much easier to stuff the chicken with.  The process itself is a little messy – cutting the slits in to the chicken, stuffing with sun dried tomatoes, smothering of the pesto, dipping of the egg and panko, but super easy and very fast.  Best part – very little clean up…and since there is just the two of us…leftovers!

 {Pretty Little Tip}

pesto chickenSundried tomatoes keep their nutritional content after drying…and since it takes ~20 pounds of fresh tomatoes to make 1 pound of sun-dried tomatoes, 1 serving is vitamin packed!

Sundried Tomato & Pesto Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb of chicken tenders or quartered chicken breasts (lengthwise)
  • 3oz sundried tomatoes, julienned
  • ⅓ cup garlic & basil pesto
  • 2 eggs
  • 2 cups panko
  • ⅔ cup mozzarella, shredded
  1. Line a 9"x13" pan with aluminum foil and spray the foil with non-stick cooking spray.
  2. Wisk eggs in a small bowl and set aside.
  3. Place panko in a small bowl or on a plate.
  4. Place chicken on a cutting board and cut 2-3 slits, lengthwise, in the chicken, being careful not to cut all the way through.
  5. Stuff the slits with the sundried tomatoes.
  6. Smear pesto on top of the stuffed chicken.
  7. Quickly dip the stuffed & smeared chicken first in to the egg wash, covering on all sides, then roll the chicken in to the panko crumbs until fully coated.
  8. Place the breaded chicken in to the prepared 9"x13" and repeat until all chicken is dipped and coated.
  9. Place chicken in a preheated oven at 400F and bake for ~15 minutes, until the chicken is no longer pink in the center.
  10. Carefully sprinkle mozzarella cheese on top of the chicken and cook for another 3-5 minutes, until the cheese has melted.



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