Stuffed chicken with pesto and sun-dried tomatoes

2 servings; 5 min preparation; 30 min cooking time.

I don’t eat meat very often, but once in a while I make chicken. There is no healthier way to prepare it than making it in the oven. Adding pesto will make the meat moist and you don’t have to add any additional oil. 

Pesto makes everything taste better. I don’t know if it’s about the Parmesan in it or the fresh basil, but the flavor is great. The good thing about it is that it makes the meat juicier. Of course you can drizzle a little bit of olive oil over the chicken.

This combination is classic, so easy and super delicious. Just choose a good piece of chicken breast. I normally buy biological and in my opinion it makes a difference.


  • 350 g chicken breast (2 fillets)
  • 2 tbsp pesto Genovese
  • 2 tbsp sun-dried tomatoes, chopped
  • 2 tbsp black olives, pitted and chopped
  • 2 tsp pine nuts
  • 1/4 tsp white pepper
  • 1/4 tsp salt


Preheat the oven to 180 degrees C/350 degrees F.

Using a small knife cut a pocket into each chicken breast. Be careful not make any holes in the meat.

Season the chicken with salt and pepper (also in the pocket). Fill in the pockets with 1 tbsp pesto Genovese.

Chop the olives and the sun-dried tomatoes. Mix the tomatoes, olives and pine nuts together and divide the mixture between both pockets. Use toothpicks to close them so that the fulling doesn’t go out.

Place on a baking dish and bake for 30 min in the preheated oven. Increase the temperature to 200 degrees C/400 degrees F and roast for 5 more minutes.

Serve with green salad, pasta or rice. Enjoy!

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