A golden roasted, mozzarella and basil pesto stuffed chicken breast crumbed with toasty quinoa and cheese. Accompanied by a pumpkin mash and lemony green beans, crunchy leaves and fresh parsley. Yes, you’re in for the yummiest of yum!
Pesto Stuffed Chicken
Pesto Stuffed Chicken
with pumpkin mash, green beans & a cheesy crumb
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cheesy Crumb
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella
- Green Beans
- Green Leaves
- Lemon
- Lemons
- Pesto Princess Basil Pesto
- Pumpkin Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
PEPPY PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the pumpkin chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one.
CHEESY Chicken
Mix the grated mozzarella and basil pesto together in a medium-sized bowl. Pat the Chicken dry with a paper towel. Cut a pocket horizontally in the chicken breast and season the inside of the pocket with salt and pepper. Spoon the mozzarella and pesto mixture into the pocket. Season the outside of the chicken, drizzle with olive oil and coat evenly. In a small bowl combine the cheesy crumb, grated garlic, ¾ of the chopped parsley, 20ml of oil and some lemon zest to taste. Spread the mixture on top of the chicken breast.
HOT & PREPPED
Place the Chicken breast on a roasting tray, and roast in the hot oven for 15-20 minutes until cooked through and the crumb is browning. Place the rinsed green leaves in a salad bowl and toss with a drizzle of oil. Season to taste.
BLAZING BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, a squeeze of Lemon juice and seasoning to taste. Remove from the pan on completion and cover to keep warm.
MARVELOUS MASH
When the pumpkin is cooked, discard the water and place into the pot. Add a knob of butter (optional) or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and combined. Season to taste.
DELICIOUS!
Plate the succulent flavour-packed Chicken breast with a helping of creamy pumpkin mash. Pile up the dressed leaves and top with the lemony green beans. Sprinkle over the remaining chopped parsley and serve any remaining lemon wedges on the side. Dig in, Chef!
PEPPY PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the pumpkin chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one.
CHEESY Chicken
Mix the grated mozzarella and basil pesto together in a medium-sized bowl. Pat the Chicken dry with a paper towel. Cut a pocket horizontally in each of the chicken breasts and season the inside of each pocket with salt and pepper. Spoon the mozzarella and pesto mixture into each pocket. Season the outside of the chicken, drizzle with olive oil and coat evenly. In a small bowl combine the cheesy crumb, grated garlic, ¾ of the chopped parsley, 40ml of oil and some lemon zest to taste. Spread the mixture on top of each chicken breast.
HOT & PREPPED
Place the Chicken breasts on a roasting tray, and roast in the hot oven for 20-25 minutes until cooked through and the crumb is browning. Place the rinsed green leaves in a salad bowl and toss with a drizzle of oil. Season to taste.
BLAZING BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, a squeeze of Lemon juice and seasoning to taste. Remove from the pan on completion and cover to keep warm.
MARVELOUS MASH
When the pumpkin is cooked, discard the water and place into the pot. Add a knob of butter (optional) or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and combined. Season to taste.
DELICIOUS!
Plate the succulent flavour-packed Chicken breasts with a helping of creamy pumpkin mash. Pile up the dressed leaves and top with the lemony green beans. Sprinkle over the remaining chopped parsley and serve any remaining lemon wedges on the side. Dig in, Chef!
PEPPY PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the pumpkin chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one.
CHEESY Chicken
Mix the grated mozzarella and basil pesto together in a medium-sized bowl. Pat the Chicken dry with a paper towel. Cut a pocket horizontally in each of the chicken breasts and season the inside of each pocket with salt and pepper. Spoon the mozzarella and pesto mixture into each pocket. Season the outside of the chicken, drizzle with olive oil and coat evenly. In a small bowl combine the cheesy crumb, grated garlic, ¾ of the chopped parsley, 60ml of oil and some lemon zest to taste. Spread the mixture on top of each chicken breast.
HOT & PREPPED
Place the Chicken breasts on a roasting tray, and roast in the hot oven for 25-30 minutes until cooked through and the crumb is browning. Place the rinsed green leaves in a salad bowl and toss with a drizzle of oil. Season to taste.
BLAZING BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil, a squeeze of Lemon juice and seasoning to taste. Remove from the pan on completion and cover to keep warm.
MARVELOUS MASH
When the pumpkin is cooked, discard the water and place into the pot. Add a knob of butter (optional) or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and combined. Season to taste.
DELICIOUS!
Plate the succulent flavour-packed Chicken breasts with a helping of creamy pumpkin mash. Pile up the dressed leaves and top with the lemony green beans. Sprinkle over the remaining chopped parsley and serve any remaining lemon wedges on the side. Dig in, Chef!
PEPPY PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the pumpkin chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one.
CHEESY Chicken
Mix the grated mozzarella and basil pesto together in a medium-sized bowl. Pat the Chicken dry with a paper towel. Cut a pocket horizontally in each of the chicken breasts and season the inside of each pocket with salt and pepper. Spoon the mozzarella and pesto mixture into each pocket. Season the outside of the chicken, drizzle with olive oil and coat evenly. In a small bowl combine the cheesy crumb, grated garlic, ¾ of the chopped parsley, 80ml of oil and some lemon zest to taste. Spread the mixture on top of each chicken breast.
HOT & PREPPED
Place the Chicken breasts on a roasting tray, and roast in the hot oven for 30-35 minutes until cooked through and the crumb is browning. Place the rinsed green leaves in a salad bowl and toss with a drizzle of oil. Season to taste.
BLAZING BEANS
Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, a squeeze of Lemon juice and seasoning to taste. Remove from the pan on completion and cover to keep warm.
MARVELOUS MASH
When the pumpkin is cooked, discard the water and place into the pot. Add a knob of butter (optional) or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and combined. Season to taste.
DELICIOUS!
Plate the succulent flavour-packed Chicken breasts with a helping of creamy pumpkin mash. Pile up the dressed leaves and top with the lemony green beans. Sprinkle over the remaining chopped parsley and serve any remaining lemon wedges on the side. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Pesto Stuffed Chicken?
The preparation time for Pesto Stuffed Chicken with pumpkin mash, green beans & a cheesy crumb is between 25 and 40 minutes.
What is the total time required to make Pesto Stuffed Chicken with pumpkin mash, green beans & a cheesy crumb?
The total time required to make Pesto Stuffed Chicken with pumpkin mash, green beans & a cheesy crumb is between 45 and 60 minutes.
How many servings does Pesto Stuffed Chicken provide?
4 servings
What are the main ingredients in Pesto Stuffed Chicken?
Cheesy Crumb, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella, Green Beans, Green Leaves, Lemon, Lemons, Pesto Princess Basil Pesto, Pumpkin Chunks
What is the nutritional information of Pesto Stuffed Chicken?
Calories: 768, Carbs: 75 grams, Fat: grams, Protein: 60.7 grams, Sugar: 15.5 grams, Salt: 404 grams
How do I prepare Pesto Stuffed Chicken?
CHEESY CHICKEN: Mix the grated mozzarella and basil pesto together in a medium-sized bowl. Pat the chicken dry with a paper towel. Cut a pocket horizontally in each of the chicken breasts and season the inside of each pocket with salt and pepper. Spoon the mozzarella and pesto mixture into each pocket. Season the outside of the chicken, drizzle with olive oil and coat evenly. In a small bowl combine the cheesy crumb, grated garlic, ¾ of the chopped parsley, 40ml of oil and some lemon zest to taste. Spread the mixture on top of each chicken breast. HOT & PREPPED: Place the chicken breasts on a roasting tray, and roast in the hot oven for 20-25 minutes until cooked through and the crumb is browning. Place the rinsed green leaves in a salad bowl and toss with a drizzle of oil. Season to taste. MARVELOUS MASH: When the pumpkin is cooked, discard the water and place into the pot. Add a knob of butter (optional) or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and combined. Season to taste. DELICIOUS!: Plate the succulent flavour-packed chicken breasts with a helping of creamy pumpkin mash. Pile up the dressed leaves and top with the lemony green beans. Sprinkle over the remaining chopped parsley and serve any remaining lemon wedges on the side. Dig in, Chef! PEPPY PUMPKIN: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the pumpkin chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. BLAZING BEANS: Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, a squeeze of lemon juice and seasoning to taste. Remove from the pan on completion and cover to keep warm.
What should be prepared from my kitchen to make Pesto Stuffed Chicken?
Cheesy Crumb, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella, Green Beans, Green Leaves, Lemon, Lemons, Pesto Princess Basil Pesto, Pumpkin Chunks
How many calories does Pesto Stuffed Chicken have?
768 calories
How much fat content does Pesto Stuffed Chicken have?
grams
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