Pesto Parm Stuffed Chicken + More Healthy Chicken Dinners

Oct 18 2018
Bored with chicken? That’s about to change! This pesto-packed chicken for two is the perfect choice for a date-night dinner at home... or a solo night with bonus leftovers! We snuck in kale for a nutritious kick...



Hungry Girl's Healthy Pesto Parm Stuffed Chicken Recipe

Print Pesto Parm Stuffed Chicken Print

1/2 of recipe (1 stuffed chicken): 287 calories, 13.5g total fat (3g sat. fat), 554mg sodium, 3g carbs, 1g fiber, 1.5g sugars, 37g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 45 minutes

Ingredients:

1 cup roughly chopped kale

1/4 cup chopped fresh basil

1 tbsp. plus 1 tsp. grated Parmesan cheese

1 tbsp. pine nuts

2 tsp. olive oil

1 tsp. lemon juice

1 tsp. chopped garlic

1/4 tsp. plus 1 dash each salt and black pepper

2 tbsp. light/low-fat ricotta cheese

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness

Directions:

Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.

In a small blender or food processor, combine kale, 3 tbsp. basil, 1 tbsp. Parm, pine nuts, oil, lemon juice, garlic, and 1/4 tsp. each salt and pepper. Add 2 1/2 tbsp. water, and blend until uniform.

Transfer to a small bowl. Add ricotta, and stir until uniform.

Season chicken with remaining dash each salt and pepper. Divide pesto mixture between the cutlets. Roll up each cutlet over the filling, and secure with toothpicks if needed.

Place in the baking pan, and sprinkle with remaining 1 tsp. Parm. Cover with foil, and bake for 20 minutes.

Remove foil. Bake until chicken is cooked through, 20 - 25 more minutes.

Serve topped with remaining 1 tbsp. basil.

MAKES 2 SERVINGS

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Chew on this:

Oh, it's National Chocolate Cupcake Day, October 18th... Better make a batch of Chocolate Marshmallow Madness Cupcakes!

Pass this recipe along to your chicken-loving cohorts! Click "Send to a Friend" STAT.

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