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Pesto Stuffed Chicken


Up until just recently, I didn’t understand all of the fuss about pesto.  It’s been my experience that taste buds can change over time and mine certainly have.  Now, I can’t get enough of pesto.  I used store bought this time but we even have a great recipe on how to make your own!  Basil is also very easy to grow both indoors and out.  The combination of pesto and bacon in this chicken is delightful.  The recipe calls for baking the chicken but if you wanted to grill it, it would be good that way as well.

Pesto Stuffed Chicken


Katie @ onceamonthmeals.com


  • 1.5 pounds boneless chicken breasts
  • 4 ounces basil pesto
  • 2 ounces bacon, cooked and chopped
  • 0.5 cups Italian dressing
  • 0.25 cups grated Parmesan cheese
  • 0.5 teaspoons garlic powder
  • 0.25 teaspoons black pepper
  • 0.125 teaspoons salt


Preheat oven to 375.  Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.  Fold chicken over the basil and place chicken into indicated number of baking pans.  Top with Italian dressing, Parmesan, garlic, pepper and salt.  Bake for 30-40 minutes, until chicken is cooked through.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover tightly with foil.  Label and freeze.  To serve: Thaw in fridge.  Bake at 375 for 30-40 minutes, until chicken is cooked through.

Servings: 4


**conversion chart image provided by Erik Spiekermann


4 Responses to “Pesto Stuffed Chicken”

  1. Cindy says:

    The instructions don’t mention the bacon. Is it placed inside the chicken breasts with the pesto? Thank you!

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