


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
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5-Ingredient Chicken Recipes
VERIFIED BY Taste of Home Test Kitchen
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- 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
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