Pesto and Mozzarella Stuffed Chicken

Ingredients

• Potato

  Flesh and skin, raw

  100g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅛ cup or 31g

• Sun-dried tomatoes

  2 tbsp or 7g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Spinach

  Raw

  ¼ cup or 8g

• Green beans

  Snap beans, raw

  1 ½ oz or 43g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Basil

  Fresh

  4 leaf, whole or 2g

Directions

1. Bring a pot of salted water to a boil. Cook the baby potatoes until just tender, 8–10 minutes, adding the green beans for the last 3 minutes. Drain well.
2. Butterfly the chicken breast to create a deep pocket. Spread the pesto inside, then layer in the sun-dried tomatoes, mozzarella, and spinach. Fold the chicken closed and secure with toothpicks if needed to keep the filling inside.
3. Heat the olive oil in a nonstick skillet over medium-high heat. Sear the stuffed chicken until golden and cooked through, about 5–6 minutes per side, or until the center reaches 165°F.
4. Serve the chicken with the potato and green beans. Top with fresh basil leaves.