Nut-Free Pesto Chicken
Elevate your weeknight dinner with this Nut-Free Pesto Chicken recipe, a vibrant twist on classic pesto that skips the nuts while delivering bold flavors. Tender chicken breasts are stuffed with a homemade basil pesto, crafted with fresh basil, Parmesan, garlic, and a splash of lemon juice for a refreshing zing. Roasted cherry tomatoes add a burst of natural sweetness, while gooey mozzarella cheese melts over the top, creating a crowd-pleasing dish that's as comforting as it is elegant. This nut-free, oven-baked recipe is perfect for anyone with allergies or those simply seeking a lighter version of traditional pesto. Ready in just 45 minutes, it’s a hassle-free, flavorful meal that’s ideal for family dinners or entertaining guests. Serve it hot and garnish with the roasted tomatoes for a stunning presentation!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 3 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 1 cup Mozzarella cheese, sliced
Instructions
Preheat the oven to 400°F (200°C).
In a food processor, combine basil leaves, grated Parmesan cheese, garlic cloves, lemon juice, salt, and black pepper.
Pulse the ingredients while gradually streaming in the olive oil until smooth to create the nut-free pesto.
Slice a pocket into each chicken breast piece without cutting all the way through.
Stuff each chicken breast with 2 tablespoons of the nut-free pesto.
Secure the pocket with toothpicks if needed to keep the pesto inside.
Place the stuffed chicken breasts in a baking dish.
Surround the chicken in the baking dish with cherry tomatoes.
Spoon any leftover pesto over the top of the chicken breasts.
Cover the top with sliced mozzarella cheese.
Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven, let rest for a few minutes, then serve hot with the roasted cherry tomatoes.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.2 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1816 mg | 140% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
