Food: Sundried Tomato stuffed chicken breast.

Remember when I posted the Almond Pesto recipe? Yep, it was posted way back last week.

This is what I used it with. Spring on a plate.

It was a winner. Mr. A approved with a helping of seconds.

This was super quick since the pesto was already made and the ‘filling’ takes 30 seconds to make. But I don’t tell anyone that. Well, wait I just did. Oh well. Go make this!


  • 2 medium-sized bone in chicken breast
  • 1/4 cup of sun-dried tomatoes, chopped
  • salt and pepper
  • olive oil
  • 1/4 cup Panko breadcrumbs*
  • 1 garlic clove, finely chopped*
  • 1 tablespoon butter, melted*

Preheat oven to 400 degrees.

1. On a roasted pan with drizzled olive oil, place chicken breasts. Make a pocket in between the skin and the breast meat – using two fingers separate the skin from the meat. Place half the sundried tomatoes under the skin. Move around so that the tomatoes are flattened and notĀ bunchedĀ together and cover most of the breast under the skin. Drizzle a little olive oil on top of breasts and liberally sprinkle salt and pepper on top of oil and breasts. Place in oven and cook for 40 minutes.

2. Meanwhile, I cooked some pasta and thawed some almond pesto. Mixed together with a little pasta water and serve alongside the chicken! Enjoy!

*optional: since we were having garlic bread and Mr. A had requested ChickenĀ Parmesan, I decided to mix together 1/4 cup of Panko bread crumbs, garlic and melted butter together. When there was 10 minutes of cooking left, I put this mixture on top of each chicken breast – more bread crumbs for Mr. A. That’s my dish in the picture.


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