Chicken Breasts Stuffed With Goat Cheese and Pumpkin Walnut Pest

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READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin purée; pulse until combined.
  2. Stuffed Chicken Breasts: Preheat oven to 400°F Fold Pumpkin Walnut Pesto into goat cheese.
  3. Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.
  4. Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.
  5. Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.
  6. Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables.

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