Pesto-Stuffed Chicken Breasts with Asparagus Ragout
Fancy flavours can be enjoyed at home too. This aromatic pesto chicken will impress any dinner guest.
Best Health Magazine, May 2011; Photo Credit: Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- large handful fresh basil minced (reserve some for garnish)
- 4 cloves garlic minced (divided)
- 3 tbsp extra virgin olive oil (divided)
- Salt and pepper to taste
- 4 boneless chicken breasts total 500 g
- 1 large red onion diced
- 2 large tomatoes diced
- 16 stalks asparagus cut into quarters
- 16 kalamata olives pitted and chopped
- 2 tbsp lemon zest
- 1/4 cup parmesan grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F.
- To make pesto: Place basil, two cloves of minced garlic, 2 Tbsp of olive oil and a pinch of salt and pepper in a small bowl, and mix until it forms a paste.
- Using a sharp knife, make a lengthwise split on the side of each chicken breast to form a deep pocket. Stuff chicken breasts evenly with pesto, rubbing a little on the outside as well.
- Place chicken on a lightly oiled baking pan in oven until cooked through, about 20 minutes. (To grill chicken breast instead, preheat grill to medium-high. Rub chicken with some olive oil and place on grill. Cook for five to six minutes on each side.)
- While chicken is cooking, make ragout. To a sauté pan, add 1 Tbsp olive oil, plus onion and remaining garlic. Sauté until onion is translucent. Add tomatoes, asparagus and olives, and continue cooking five minutes.
- Add lemon zest, and season to taste with salt and pepper.
- Slice chicken breasts into 1/2-in. slices and divide evenly among four plates. Top with vegetable ragout. Garnish with Parmesan cheese and basil before serving.
Recipe Notes
Per serving: 324 calories, 31 g protein, 17 g fat (3 g saturated fat), 13 g carbohydrates, 3 g fibre, 71 mg cholesterol, 349 mg sodium
