You are here: Home » Recipes » Stuffed Chicken San Jose Stuffed Chicken San Jose Yield 4 servings PrintEmail Ingredients Cilantro Basil Pesto2 tablespoons toasted almonds1 -- garlic clove, coarsely chopped3/4 cup fresh cilantro leaves3/4 cup fresh basil leaves1 teaspoon chopped chipotle pepper in adobo sauce2 tablespoons grated Cotija cheese1/4 cup olive oilChicken and Roasted Tomatoes4 -- (6 ounces each) boneless, skinless chicken breast halves1/2 cup sliced, cooked artichoke hearts2 ounces sliced Manchego cheese1/2 teaspoon salt1/4 teaspoon ground black pepper1/3 cup plain breadcrumbs1/4 cup sliced almonds1 -- egg, lightly beaten3 cups cherry tomatoes1 tablespoon olive oil2 tablespoons snipped basil leaves plus sprigs for garnish Instructions 1. For pesto, place almonds and garlic in food processor container. Cover and process until finely chopped. Add remaining pesto ingredients; process until finely chopped. 2. For chicken, heat oven to 375. Cut a horizontal pocket through the thicker side of each chicken breast, cutting to, but not through, the ends or opposite side. Place 1 tablespoon pesto, 1/4 of artichoke hearts and 1/4 of cheese in pocket of each chicken breast. Pin edges closed with lightly oiled toothpicks. Sprinkle both sides with salt and pepper. Combine breadcrumbs and almonds on a plate. Dip chicken into egg, then coat with breadcrumb mixture. 3. Place tomatoes in a foil-lined 13×9-inch baking pan. Roast in oven for 20 to 25 minutes or just until tomatoes begin to burst. 4. Meanwhile, heat olive oil in a large ovenproof skillet over medium heat. Add chicken; cook until lightly browned, about 3 minutes. Turn chicken and cook 3 minutes more. Transfer skillet to oven alongside tomatoes. Bake 10 to 15 minutes, until chicken registers 160 on thermometer. Remove toothpicks. 5. Serve chicken with remaining cilantro basil pesto and roasted tomatoes. Sprinkle with snipped basil. Garnish with basil sprigs, if desired. Makes 4 servings.