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Pesto Rice-Stuffed Chicken

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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings


  • 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.
Nutrition 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.

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Average Rating:
  • bjsilve0
    May 5, 2016

    Just so so. Quick and easy but NO flavor.

  • DianeC23
    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!