Pesto Stuffed Chicken Breast with Bruschetta Sauce

This lower-carb recipe pairs well with a small serving of whole grain pasta or quinoa and a side salad.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 4 ounces chicken (1/6TH of recipe)

  • Calories 235
  • Carbohydrate 2 g
  • Protein 38 g
  • Fat 7.0 g
  • Saturated Fat 2.0 g
  • Sugars 1 g
  • Dietary Fiber 1 g
  • Cholesterol 100 mg
  • Sodium 135 mg
  • Potassium 400 mg

This Recipe Serves 6


Cooking Spray
3 Roma tomatoes, seeded and diced
½ small red onion, small dice
1 tablespoon chopped fresh oregano
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 ¼ pounds boneless, skinless chicken breasts
½ teaspoon salt (optional)
½ teaspoon ground black pepper
¼ cup chopped fresh basil
¼ cup freshly grated parmesan cheese


  1. Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.
  2. In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.
  3. Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt (optional) and pepper.
  4. Toss basil and parmesan cheese together in a small bowl and then divide the mixture evenly between each open chicken breast. Fold the chicken breast back in half and place in the baking pan.
  5. Pour the tomato mixture over the chicken breasts and bake for 35-45 minutes (depending on the size of the chicken breasts) or until the internal temperature is 165 degrees F.

MAKE IT GLUTEN-FREE: Ensure the ingredients are gluten free and this recipe can be gluten free.

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