Pesto Feta Cheese Stuffed Chicken


This meal is sooo good. I would call this company good. If you want a meal that is impressive yet easy, this just may be the ticket. It looks and sounds gourmet, but yet is not hard to make. I served it with brown rice and a salad.

You can use chicken breasts or boneless, skinless thighs. I used the thighs. Thigh meat is less expensive and in my opinion tastes better because the chicken is so moist. But whatever your preference is go with that.

I used 3# of boneless, skinless chicken thighs. I had an 8oz jar of pesto sauce and used less than ¼ of it. And only used maybe 1/3 cup of feta cheese. So my measurements in my recipe are general. If you make a smaller amount then of course you won’t need as much. You will also need a few slices of bacon (one slice for each piece of chicken you have).




Begin by pounding your chicken pieces to flatten them. This is easy to do. I laid out a piece of parchment paper, laid some of the chicken pieces on top, covered with another piece of parchment paper. I then used a mallet from my sons tool box (ha, ha,.. they do make meat pounders, I don’t have one and this did the job just fine). Pound the meat until pieces are flat and fairly thin.






Now spread a spoonful of pesto sauce on them, and then sprinkle some feta on top…





Roll them up and wrap them with a piece of bacon to hold them together and transfer to a baking sheet. I sprinkled a little parmesan cheese on top, this is optional.  I lined my baking sheet with parchment paper for easy cleanup and no sticking…



Bake at 350 for about 50 minutes. Serve and enjoy!!




Comments

  1. Just wanted to tell you that I tried this recipe last night and everyone loved it. I am going to double it next time! Thanks again for another great one!

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    Replies
    1. So glad you enjoyed it!! Thanks for letting me know.. :)

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