<p>The combination of pesto and bacon in this chicken makes it a perfect dish for entertaining.</p>
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Ingredients
- 3 pounds Chicken, Boneless Breasts
- 1 cup Pesto
- 1/2 cups cook and dice Bacon
- 1 cup Italian Dressing
- 1/2 cups Parmesan Cheese, Grated
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Black Pepper
- 1/4 teaspoons Salt
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 stuffed chicken
- 502 Calories
- 32g Total Fat
- 7g Sat Fat
- 0g Trans Fat
- 143mg Cholesterol
- 976mg Sodium
- 7g Total Carb
- 1g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 45g Protein
- 11 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
- Fold chicken over the pesto and place chicken into baking pan.
- Top with Italian dressing, Parmesan, garlic, pepper and salt.
- Bake at 375 for 30-40 minutes, until chicken is cooked through.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
- Fold chicken over the pesto and place chicken into indicated number of baking pans.
- Top with Italian dressing, Parmesan, garlic, pepper and salt.
- Cover tightly with foil. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 375 for 30-40 minutes, until chicken is cooked through.