Basil-Stuffed Chicken With Tomato Vinaigrette

Serves: 4
Total Calories: 618


4 chicken breasts halved, bone-in
kosher salt and coarsely ground black pepper to taste
1/4 cup Basil Pesto homemade, jarred, in a tube, or refrigerated
2 tablespoons extra-virgin olive oil
1/4 cup sun-dried tomato pesto, jarred or in a tube
1/4 teaspoon minced garlic, fresh or jarred organic
2 tablespoons red wine vinegar


Heat the broiler to high, and position a rack about 6 inches from the burner.

Cut a pocket into each chicken breast. Season the outsides of the breasts with salt and pepper. Fill the pockets with pesto, and coat the surface of each breast with olive oil. Place bone-side up on a broiler pan and until the bone sides are deeply browned and the chicken is almost cooked through, about 15 minutes. Turn over and broil for 5 more minutes to brown the meaty sides.

While the chicken is broiling, mix the sun-dried tomato pesto, garlic, and vinegar in a bowl. Spoon over the broiled breasts and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 618
Calories from Fat: 464

This Basil-Stuffed Chicken With Tomato Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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