Stuffed Chicken San Jose

  • Yield 4 servings


Cilantro Basil Pesto
2 tablespoons toasted almonds
1 -- garlic clove, coarsely chopped
3/4 cup fresh cilantro leaves
3/4 cup fresh basil leaves
1 teaspoon chopped chipotle pepper in adobo sauce
2 tablespoons grated Cotija cheese
1/4 cup olive oil
Chicken and Roasted Tomatoes
4 -- (6 ounces each) boneless, skinless chicken breast halves
1/2 cup sliced, cooked artichoke hearts
2 ounces sliced Manchego cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup plain breadcrumbs
1/4 cup sliced almonds
1 -- egg, lightly beaten
3 cups cherry tomatoes
1 tablespoon olive oil
2 tablespoons snipped basil leaves plus sprigs for garnish


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

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.



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