Pesto Rice-Stuffed Chicken Recipe

Read Reviews

Pesto Rice-Stuffed Chicken Recipe photo by Taste of Home

Pesto Rice-Stuffed Chicken Recipe

Read Reviews

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida

Featured In: 5-Ingredient Chicken Recipes

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 20 min.

Rate

Comment

Save

VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 20 min.

Ingredients

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Directions

Preheat oven to 375°. Cook rice according to package directions.
In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.
Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving. Yield: 8 servings.

Originally published as Pesto Rice-Stuffed Chicken in Simple & Delicious December/January 2016

Nutritional Facts

1 stuffed chicken breast half: 278 calories, 10g fat (2g saturated fat), 94mg cholesterol, 210mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Ingredients
Directions

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Preheat oven to 375°. Cook rice according to package directions.
In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.
Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving. Yield: 8 servings.

Originally published as Pesto Rice-Stuffed Chicken in Simple & Delicious December/January 2016

View Directions

Reviews forPesto Rice-Stuffed Chicken

My Review

Click stars to rate

Any changes to your rating or review will appear where you originally posted your review

Average Rating

MY REVIEW

bjsilve0 User ID: 172187 247909

Reviewed May. 5, 2016

"Just so so. quick and easy but NO flavor."

MY REVIEW

DianeC23 User ID: 141506 244701

Reviewed Feb. 29, 2016

"This was easy to make, and quite tasty. The chicken was juicy, and we heated the leftover rice/pesto mix as a side. I used basil pesto, which added some great flavor. I'll be making this again!"