Feta and Pesto Stuffed Chicken

4 40 481
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 4
Feta and Pesto Stuffed Chicken
Health Highlights


4 breast Chicken breast, boneless, skinless
1 tbsp Extra virgin olive oil
1/2 cup, crumbled Feta cheese
1/2 cup Basil pesto


1. Add olive oil to skillet and sear chicken breasts on medium high heat until the bottom is nicely browned then flip and repeat.

2. Remove from skillet and let rest until cool enough to handle, the inside should still be raw.

3. Preheat the oven to 400 degrees.

4. Cut a 2" slit into the side of the chicken breast and use your fingers to open a pocket inside the center of the breasts. Be careful not to tear a hole through.

5. Mix the pesto and feta together in a small bowl and then fill the chicken breast cavities with the filling. Use toothpicks to close the hole opening so filling does not leak out during baking.

6. Rub any remaining mixture on the exterior of the breasts.

7. Bake in the oven until the internal temperature reaches 165 degrees, about 25 minutes depending on thickness.

8. Remove toothpicks, serve and enjoy!


Serve with a side of - your favorite oven roasted vegetables: broccoli, cauliflower or carrots or with a garden salad!


is a great source of lean protein!

Nutrition Facts

Per Portion

Calories 481
Calories from fat 259
Calories from saturated fat 62
Total Fat 28.7 g
Saturated Fat 6.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.0 g
Cholesterol 187 mg
Sodium 326 mg
Potassium 788 mg
Total Carbohydrate 0.8 g
Dietary Fiber 0.7 g
Sugars 2.3 g
Protein 55 g

Dietary servings

Per Portion

Meat 2.6
Milk Alternative 0.4

Energy sources