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April 15, 2026
Transform your standard chicken breast into a Mediterranean masterpiece with Gia Sun-Dried Tomato Pesto, providing a deep, tangy umami center.
Prep time: 15 minutes
Cook time: 25 minutes
- 2 Large boneless, skinless chicken breasts
- 03 tbsp Gia Sun-Dried Tomato Pesto*
- 2 oz Soft goat cheese (chèvre)
- 4-6 Fresh basil leaves
- 2 slices Prosciutto (optional, for wrapping)
- 1 tbsp Olive oil*
- 1/2 cup Dry white wine (for pan sauce)
*Available from Well Seasoned
1. Stuff the Chicken: Using a sharp knife, cut a pocket into the thickest part of each chicken breast.
2. The Filling: Inside each pocket, spread 1.5 tbsp of Gia Sun-Dried Tomato Pesto, then stuff with goat cheese and fresh basil leaves. Close the pocket with a toothpick. For an extra gourmet touch, wrap the entire breast in a slice of prosciutto.
3. Brown the Meat: In an oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken for 3 minutes per side until the prosciutto is crisp or the chicken is golden.
4. Bake: Transfer the skillet to a 375°F (190°C) oven for 12–15 minutes until the chicken reaches an internal temperature of 165°F.
5. Pan Sauce: Remove the chicken to a plate to rest. Place the skillet back on the stovetop over high heat. Pour in the white wine, scraping up the browned bits and any melted tomato pesto. Reduce by half and drizzle over the sliced chicken.
