Boneless Chicken Breasts with Vegetables
Ingredients
- 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
Preparation
- 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.
