Boneless Chicken Breasts with Vegetables
  • 4 skinless boneless chicken breasts
  • 4 tsp pesto
  • Bertozzi Wedge
  • Basil leaves
  • 3 tbsp olive oil
  • Baby carrots cut in half
  • 2 bell peppers, diced
  • 1 red onion, thinly sliced
  • Salt and pepper


  • Preheat the oven to 375°.
  • Using a sharp knife, slice a pocket into each chicken breast and open it up.
  • Spread one teaspoon of pesto sauce into each one.
  • Place a sliver of the Bertozzi Wedge cut to preferred thickness and size.
  • Top with the basil leaves, then close the pockets and secure with toothpicks.
Spoon two tablespoons of the olive oil into a roasting pan and add all the vegetables, tossing them to coat.
  • Season with a little salt and black pepper to taste.
  • Arrange the chicken breasts on top.
  • Sprinkle the remaining olive oil over them, and transfer to the oven.
  • Roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender.