Pesto Stuffed Chicken has become a firm favorite in our house! It’s an easy low carb chicken recipe that your whole family will enjoy!
You can create it really easily, the prep is very simple and it’s a perfect weeknight chicken dinner.
Ingredients you’ll need
You can see all the ingredients for my Pesto Stuffed Chicken recipe in the photo below, they include pesto, bacon, chicken, red onion, and mushrooms, it’s a super simple recipe to create but full of flavor!
The Easiest Way Make Pesto Stuffed Chicken
The very first thing you need to do is butterfly the chicken breast, and then pound it into thin fillets. I used a meat mallet (use the flat side, the other side will smash it to bits!) but if you don’t have that then a rolling pin will suffice.
Then, finely chop the mushrooms into small pieces as well as the shallots (or red onions), and finally the bacon. Don’t have really chunky bits as you have to stuff it all in the chicken later.
Heat up your skillet, add the olive oil and saute the bacon pieces until crisp, then take them out and set aside. Next, add the onions and cook for a couple of minutes, then add the mushrooms and cook for a few minutes more and then mix it all together with the bacon and a little salt and pepper.
Spread the pesto over the butterflied chicken breasts and then top it with some of the bacon, onion, mushroom mixture (see photo above) then carefully fold it over and secure with toothpicks, and season the top of the chicken with salt and pepper.
Transfer the stuffed chicken to a baking sheet and bake until chicken is fully cooked at 165°, which will take about 30-35 minutes in a hot oven.
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More Low Carb Chicken Recipes
Pesto Stuffed Chicken (Low Carb)
Easy Pesto Stuffed Chicken breast recipe with yummy bacon and mushroom too!
Ingredients
Instructions
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Preheat oven to 350°F
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In a large skillet, cook bacon pieces over medium heat until crispy and then place on a paper towel lined plate.
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In same skillet add chopped shallot and cook and cook until golden in color for about 1-2 minutes. Add chopped mushrooms and cook for 1-2 minutes more. Add half the salt and pepper and stir in the bacon.
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Butterfly the chicken breast pieces and then pound with a meat mallet to 1/4-in. thickness.
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Spread each butterflied chicken breast with 1 tablespoon pesto; and a quarter of the bacon & mushroom mixture.
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Fold over the chicken in to enclose filling and secure with toothpicks. Season with remaining salt and pepper.
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Transfer to baking sheet and bake for 25-25 minutes or until the chicken is fully cooked to 165F internal temperature.
Recipe Notes
Storage - Will keep for up to three days in the fridge.
Serving Size - Assumes one stuffed chicken breast (approx 6 ounces of chicken) per serving.
Substitutions - you can use pancetta instead of bacon if you prefer, and red or white onions will work instead of shallots.
Adapted from TOH
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