Pesto Stuffed Chicken With A Balsamic Reduction Sauce | Rockin Robin Cooks

Pesto Stuffed Chicken With A Balsamic Reduction Sauce | Rockin Robin Cooks

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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▶︎ Mia’s Kitchen Balsamic Vinegar My Favorite!
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▶︎ Instant Read Thermometer
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▶︎ White Balsamic Reduction
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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How To Make Balsamic Reduction:
https://youtu.be/qLV3I-K-jzg

How To Cook Bacon:
https://youtu.be/89KXnvSSN6Q

Pesto Stuffed Chicken Recipe
Ingredients:
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
Olive oil
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
Garlic powder

Directions:
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.

Thanks for watching and sharing!
Rockin Robin
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