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Pesto and Goat Cheese Stuffed Chicken Breasts

Enjoy this recipe from Popular Paleo - leave out the cheese if you are sensitive to dairy. 


Chicken breasts (as many as you need to make)
Goat cheese
Olive oil
S & P
garlic powder
Spinach Pesto: (or whatever pesto you have available, but you should really make mine)
6 handfuls of spinach
2 cloves garlic, chopped
1/4 cup pine nuts
1/4 cup grated parmesan cheese *use nutritional yeast as a substitute for 100% dairy free
pinch of salt
3 grinds of black pepper
pinch of red chili pepper flakes
1/4 tsp lemon zest
1/4 cup extra virgin olive oil

Preheat oven to 375 degrees and add some olive oil to your favorite roasting pan.
Grab your chicken breasts and butterfly them.
Spread a dollop of pesto and some goat cheese crumbles inside and prepare to seal.
Using toothpicks, secure the chicken so the filling stays inside.
I use as many as I need to keep that sucker closed.
Lay the chicken in the roasting pan, drizzle the tops with olive oil and sprinkle some salt, pepper and garlic powder.

Roast for 35-45 minutes depending on how your oven cooperates. Mine always takes longer.
Let the chicken rest once before removing the toothpicks.
I like to slice the breast when serving and maybe add a little extra pesto and goat cheese to really indulge in the moment. It is a treat after all…


Group Class Programming for Friday, August 4:

1. Trebel Endurance Warm-Up

2. "Kelly"

Related Links:
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