Mains
Harlan Kilstein’s Completely Keto Veggie and Pesto Stuffed Chicken Breasts Topped with Cheese
Ingredients
- 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
Instructions
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Blend all the ingredients except the chicken, wine and cheese in a food processor.
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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.
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Top each piece of chicken with the mixture and sprinkle some shredded cheese on top lightly.
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Pour the wine in to the bottom of a baking dish and put the chicken in.
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Let chicken sit in the wine for 45-60 minutes.
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Bake at 350 degrees for 45 minutes, pour juices over the chicken halfway through from the dish.
Recipe Notes
