So, if you guys haven’t noticed yet; we LOVE chicken breast in my household. Chicken pairs well with any flavor and chicken breast is a healthier option than the thigh or drumstick. Most people don’t like chicken breast because they believe it is dry and lacks flavor but if cooked correctly chicken breast is actually very moist . You can stuff it, saute, grill, oven bake; there are so many ways to utilize a chicken breast. For this recipe, we will be stuffing the chicken breast with some yummy pesto, spinach, and olives! You can most definitely use this same technique and stuff with something else. I just utilized what I have in the kitchen 🙂
Total Time: 40 minutes
2 large skinless chicken breasts
2 tablespoons of pesto
1 teaspoon of red pepper paste
1 cup chopped fresh spinach
1/2 a cup chopped black olives
Salt & Pepper to taste
3-4 tablespoons of olive oil
1 tablespoon of garlic powder
1 tablespoon Italian seasoning
- Take the 2 large chicken breasts and cut horizontally as if butterflying the chicken but rather than butterfly you will cut it completely into two. So, 1 chicken breast will now be 2 thin slices of chicken breast. Do this for both pieces of chicken. Then you want to take your meat tenderizer hammer and beat the meat on both sides till evenly thin (Don’t over do it). Most think of butterflying their chicken to stuff it but you can actually use this way as well-the roll up method.
- Season your chicken with salt, pepper, drizzle of olive oil, garlic powder, and Italian seasoning on both sides. Add your 2 pesto sauce, red pepper paste, spinach, and black olives in a bowl. Mix it all together. Take this mixture and spread near the center of the chicken breast. 1-2 tablespoons should suffice. Then roll your chicken breast from the short side and tuck in the ends securing with a toothpick where needed.
- In a cast iron skillet, add 2-3 tablespoons of the olive oil till it has coated the surface of the skillet and place on medium heat on stove. If you do not have a cast iron skillet, then use a nonstick oven safe pan instead. Cast iron skillet will allow for a nicer crust and more flavor. Preheat oven to 375 degrees.
- Add your rolled chicken that is pinned with toothpicks into the hot pan and let it sizzle. That will give it the nice golden crust that you see in the pictures. A nice crunchy texture as well. Make sure the pan is well oiled if needed add some more. Let the chicken sear on each side for about 5 minutes. Then pop it in the preheated oven for about 10-12 minutes till the chicken is no longer pink in the center. If it still is, just put it back for a few more minutes.