Pesto Stuffed Chicken Breasts Recipe - The Meat Barn WarrnamboolPreparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients (serves 4)

1 small onion, chopped
2 slices leg ham, chopped
1 red capsicum, seeded and chopped
1/3 cup (80ml) olive oil
1/3 cup prepared basil pesto
2 tbs pitted black olives, chopped
4 chicken breast fillets
1/2 cup (75g) plain flour
Salt & black pepper



Fry onion, ham and capsicum in 1 tbs of the olive oil for 5 minutes until onion is tender. Remove from pan and place in a bowl. Add pesto and olives to mixture and mix well.

Cut a deep pocket into the thick part of the chicken breast fillets. Fill each with a quarter of the mixture and secure opening with toothpicks. Dust with seasoned flour.

Heat remaining oil in a large frying pan over medium heat and cook chicken fillets for about 15 minutes until golden and cooked though.

Slice chicken into 3 pieces and serve with salad leaves or steamed vegetables.

More recipes

Creamy mushroom and pork pasta bake

Prep time: 10 minutes/Cook time: 50 minutes Serves: 6 people Ingredients 600g lean pork mince 2 tablespoons oil 1 onion, finely diced 2 cloves garlic, crushed 200g mushrooms, sliced 500ml jar creamy pasta sauce ¼ cup parsley, finely chopped 4 cups pasta shells, cooked... read more

Texican pork baked potatoes

Prep time 10 minutes/Cook time 40 minutes Serves 4 people Ingredients 4 large washed potatoes 400g lean pork mince 35g taco seasoning 50g tomato paste 400g can red kidney beans 400ml water ¼ cup parsley, finely chopped 200g sour cream 100g corn chips ½ cup tomato... read more

Slow cooked chilli spiced pork belly

Prep time: 8 hours/Cook time 1 hour 40 minutes Serves: 4 people Ingredients 1kg pork belly rind off 1 litre water 50g sea salt 200ml cranberry juice 250g plum sauce 2 red chillies 150g white sugar 4cm piece ginger, roughly chopped Olive oil To serve Steamed baby bok... read more