Description
Chicken Cordon Bleu with Pesto is a baked stuffed chicken dish filled with mozzarella, sun-dried tomatoes, spinach, and basil pesto for a flavorful, simple dinner.
Ingredients
Scale
- 10.5 ounces boneless, skinless chicken breast
- 2 tablespoons basil pesto sauce
- 2.5 ounces fresh mozzarella cheese
- 6–7 sun-dried tomatoes, sliced
- 1 handful fresh spinach leaves
- 1/3 cup breadcrumbs
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the chicken by slicing and pounding it thin.
- Spread pesto over one half of the chicken.
- Layer tomatoes, mozzarella, and spinach on top.
- Fold the chicken over the filling to seal.
- Season with salt and black pepper.
- Coat the outside with breadcrumbs.
- Bake for 30 minutes until golden and cooked through.
- Let rest before serving.
Notes
- Pesto can be replaced with tomato ketchup and turkey ham for variation.
- Parmesan cheese can replace breadcrumbs for a low-carb option.
- Let the chicken rest briefly before slicing.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 340
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg