Here’s a tasty culinary trick, Chef: Simply add a bit of water to pesto and presto! You have a colourful pesto drizzle. In this recipe, drizzles of red pepper pesto elevates a plate feeaturing NOMU Italian Rub-spiced chicken breast – with a hidden surprise. Inside is a delectable medley of artichoke, peppery basil, creamy cottage cheese & mozzarella. Served with earthy oven-roasted beetroot and a simple sun-dried tomato salad.
Cheesy Artichoke Stuffed Chicken
Cheesy Artichoke Stuffed Chicken
with red pepper pesto & roasted beetroot
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Artichoke Quarters
- Beetroot
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Basil
- Grated Mozzarella Cheese
- Low Fat Cottage Cheese
- NOMU Italian Rub
- Pesto Princess Red Pepper Pesto
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Toothpick (optional)
- Cling Wrap
- Rolling Pin
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the basil, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the cheese filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
GREEN SALAD
Once the Beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed Chicken. Side with the pesto-tossed Beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the basil, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the cheese filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
GREEN SALAD
Once the Beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed Chicken. Side with the pesto-tossed Beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the basil, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the cheese filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
GREEN SALAD
Once the Beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed Chicken. Side with the pesto-tossed Beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the basil, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the cheese filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
INTO THE OVEN
Place the stuffed Chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
GREEN SALAD
Once the Beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed Chicken. Side with the pesto-tossed Beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Frequently Asked Questions
What is the preparation time for Cheesy Artichoke Stuffed Chicken?
The preparation time for Cheesy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 30 and 50 minutes.
What is the total time required to make Cheesy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot?
The total time required to make Cheesy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 45 and 65 minutes.
How many servings does Cheesy Artichoke Stuffed Chicken provide?
4 servings
What are the main ingredients in Cheesy Artichoke Stuffed Chicken?
Artichoke Quarters, Beetroot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Basil, Grated Mozzarella Cheese, Low Fat Cottage Cheese, NOMU Italian Rub, Pesto Princess Red Pepper Pesto, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Cheesy Artichoke Stuffed Chicken?
Calories: 493, Carbs: 29 grams, Fat: grams, Protein: 52.3 grams, Sugar: 12 grams, Salt: 1079 grams
How do I prepare Cheesy Artichoke Stuffed Chicken?
GRAB THE PLATES!: Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice. GREEN SALAD: Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside. PESTO DRIZZLE: In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside. INTO THE OVEN: Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving. DELISH CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the cheese filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7 START THE STUFFING: In a bowl, combine the cottage cheese, the basil, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside. READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Cheesy Artichoke Stuffed Chicken?
Artichoke Quarters, Beetroot, Chicken, Dried Chilli Flakes, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Basil, Grated Mozzarella Cheese, Low Fat Cottage Cheese, NOMU Italian Rub, Pesto Princess Red Pepper Pesto, Salad Leaves, Sun-Dried Tomatoes
How many calories does Cheesy Artichoke Stuffed Chicken have?
493 calories
How much fat content does Cheesy Artichoke Stuffed Chicken have?
grams
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