What are the main ingredients in Pesto Stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

Pesto Stuffed Chicken

Name: Pesto Stuffed Chicken
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

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

with pumpkin mash, green beans & a cheesy crumb

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Pumpkin Chunks - 250g
Grated Mozzarella - 40g
Pesto Princess Basil Pesto - 15ml
Free-range Chicken Breast - 1
Cheesy Crumb - 72,5ml
Garlic Clove - 1
Fresh Parsley - 3g
Lemon - 1
Green Leaves - 20g
Green Beans - 80g

Download the Recipe

Serves 2

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!

Pumpkin Chunks - 500g
Grated Mozzarella - 80g
Pesto Princess Basil Pesto - 30ml
Free-range Chicken Breasts - 2
Cheesy Crumb - 140ml
Garlic Cloves - 2
Fresh Parsley - 5g
Lemon - 1
Green Leaves - 40g
Green Beans - 160g

Download the Recipe

Serves 3

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!

Pumpkin Chunks - 750g
Grated Mozzarella - 120g
Pesto Princess Basil Pesto - 45ml
Free-range Chicken Breasts - 3
Cheesy Crumb - 192,5ml
Garlic Cloves - 3
Fresh Parsley - 8g
Lemons - 2
Green Leaves - 60g
Green Beans - 240g

Download the Recipe

Serves 4

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!