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Pesto rice-stuffed chicken – recipe

Juicy stuffed chicken is perfect for basil fans, but can easily replaced with  shredded cheese in place of the pesto for pickier eaters.


  • ¾ cup uncooked instant rice
  • ½  cup chopped seeded tomato
  • ¼  cup pesto
  • ⅛ teaspoon salt
  • 8 boneless, skinless chicken breast halves
  • 2 tablespoons oil


  • Preheat oven to 190°c. Cook rice according to package directions.
  • In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased baking pan.
  • Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

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