Try this mouth watering pesto stuffed chicken breast filled with sauteed broccoli, bell pepper, and onion. We finish this with a balsamic reduction pan sauce.
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How To Make Balsamic Reduction:
How To Cook Bacon:
Pesto Stuffed Chicken Recipe
3 chicken breast, boneless skinless, pounded to ¼ inch thick
½ yellow onion, super fine dice
½ red bell pepper, diced
1 cup broccoli, chopped small
3 slices bacon, nitrate free, cut into pieces
Salt and pepper to taste
½ cup monterey jack cheese, grated, optional
2 – 3 tsp. Balsamic reduction
3 heaping Tbsp. pesto sauce
1 cup chicken broth
Heat a cast iron pan over medium high heat. Add 1 Tbsp. of olive oil to the pan and once hot, add the onion, bell pepper, and broccoli and stir. Add a good pinch of salt. Cook for about 8 minutes stirring frequently or until the veggies cook down and soften up.
Place the vegetables into a bowl and set aside to cool for 5 minutes.
Spread a heaping tablespoon of pesto sauce across each chicken breast that has been pounded to ¼ inch thick. Then add a thin layer of the veggie mixture on top of the pesto sauce. Don’t over fill. Sprinkle some bacon bits over the veggies.
Starting at one end, roll the chicken into a cylinder shape trying to keep all the goodies inside. Tie each rolled breast with butcher’s string in to places to help keep everything inside. Tie a knot to hold everything together. Cut off any excess string. Season with salt and pepper.
Heat the same cast iron pan over medium heat and add a teaspoon or two of olive oil to the pan. Carefully place the rolled chicken to the pan seam side down. Place a splatter guard on the pan to keep the mess to a minimum.
Sear the chicken for 2 to 3 minutes on both sides. Use tongs and a spatula to help flip the breasts over.
After searing both sides, add chicken broth to the pan and stir with a wooden spoon to loosen the brown bits stuck on the bottom of the pan. Then add the balsamic reduction and a pinch of salt. Stir to combine the sauce.
Place the pan into a preheated oven at 350 degrees F. for 18 to 20 minutes or until the chicken reaches 160 – 165 degrees F.
If you want to add cheese on top of the chicken breast, add it during the last 5 minutes of cooking.
Serve this with a side of potatoes, sweet potatoes or rice. Don’t forget to spoon that delicious sauce over the chicken breast. So delicious and it’s gluten free.
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