Oven-Roasted Stuffed Chicken Breast with Herb Pesto and Walnut Cranberry Salad

Ingredients

For the Chicken and Stuffing:

- 4 boneless, skinless chicken breasts
- 1 cup Italian sausage, crumbled
- 1 cup mushrooms, finely chopped
- 1/2 cup feta cheese, crumbled
- 3 cloves garlic, minced
- 1/4 cup fresh herbs (basil, parsley, thyme), chopped
- Salt and pepper to taste
- 2 tablespoons olive oil

For the Herb Pesto:

- 1 cup fresh spinach
- 1/2 cup cherry tomatoes
- 1/4 cup walnuts
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste

For the Walnut Cranberry Salad:

- 1/2 cup spinach, chopped
- 1/2 cup arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cranberries
- 1/4 cup pecans
- 1/4 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste

Instructions

1. Prepare the Stuffing:
- In a skillet, heat olive oil over medium heat. Add the crumbled Italian sausage and cook until lightly browned.
- Add minced garlic and mushrooms to the skillet and sauté for 3-4 minutes until mushrooms are soft.
- Remove from heat and mix in feta cheese, chopped herbs, salt, and pepper. Set aside.

2. Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Butterfly each chicken breast by slicing through the middle horizontally, stopping short of cutting all the way through.
- Place approximately 1/4 cup of the stuffing mixture in each breast and fold to close. Secure with toothpicks if necessary.
- Place the stuffed chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper.

3. Roast the Chicken:
- Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

4. Prepare the Herb Pesto:
- In a food processor, combine spinach, cherry tomatoes, walnuts, garlic, and olive oil. Blend until smooth, season with salt and pepper to taste.

5. Prepare the Walnut Cranberry Salad:
- In a large salad bowl, combine spinach, arugula, cherry tomatoes, cranberries, pecans, red onion, cucumber, feta cheese, and walnuts.
- Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, and toss to coat evenly.

6. Assemble and Serve:
- Place a roasted chicken breast on each plate. Spoon a generous amount of herb pesto over each chicken breast.
- Serve with the walnut cranberry salad on the side.

Total Time

PT1H10M
1 hour 10 minutes

Type of Dish

Dinner

Keywords

Stuffed Chicken, Oven Roasted, Herb Pesto, Walnut Cranberry Salad, Gourmet Dinner, Italian Sausage Stuffing, Holiday Meal, Festive Dinner, Healthy Salad, Chicken Recipes

Recipe Yield

Feeds 4 adults

Calories

Total: 2,240 calories

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