Pesto and Mozzarella Stuffed Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Basil Pesto

  Kroger

  1 oz or 28g

• Sun-dried tomatoes

  6 tbsp or 20g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Spinach

  Raw

  ¼ cup or 8g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Green beans

  Snap beans, raw

  1 ½ oz or 43g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Basil

  Fresh

  2 leaf, whole or 1g

Directions

1. Slice the chicken breast lengthwise, but not all the way through, to create a large pocket. Spread the pesto inside, then add the sun-dried tomatoes, mozzarella, and spinach. Close the chicken breast back up.
2. Boil the potato in a pan of salted boiling water for 8-10 minutes, adding the green beans for the last 3 minutes.
3. Meanwhile, heat the oil in a non-stick frying pan over medium to high heat and fry the chicken for 5 minutes on each side, or until golden and cooked through.
4. Serve the stuffed chicken with the potato and beans, and scatter some basil leaves on top to finish.

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