Harlan Kilstein's Completely Keto Veggie and Pesto Stuffed Chicken Breasts Topped with Cheese
- 1/2 cup dry white wine
- 1/4 cup Harlan's Walnut Pesto
- 1/4 cup artichoke hearts
- 6 boneless skinless chicken thighs
- 3 garlic cloves peeled
- 2 Tbsp basil
- mozzarella cheese shredded for topping
- 2 large tomatoes
Blend all the ingredients except the chicken, wine and cheese in a food processor.
Spoon in about 1-2 tablespoons of the mixture into each piece of chicken. Fold the chicken and hold it in place with a toothpick.
Top each piece of chicken with the mixture and sprinkle some shredded cheese on top lightly.
Pour the wine in to the bottom of a baking dish and put the chicken in.
Let chicken sit in the wine for 45-60 minutes.
Bake at 350 degrees for 45 minutes, pour juices over the chicken halfway through from the dish.