Published on May 16th, 2016 | by Grinds4Gamers


Pistachio Pesto Stuffed Chicken



Bag of salted, pitted pistachios
6 Chicken Breasts (butterflied or pounded)
1 cup Sun dried tomato halves
3 Garlic cloves
1/4 Red Onion
1/4 cup Olive Oil
1/4 cup fresh basil (chopped)
3-6 Zucchini (made into pasta with a spiral cutter. Note: You could substitute with spaghetti squash too)
2 cups Cherry Tomatoes (halved)
1 Eggplant (cubed)
Sea Salt & Ground Pepper to taste



Filling preparation: Place the pistachios, sun dried tomatoes, garlic, onion, basil and olive oil in a food processor or blender. Add some sea salt and ground pepper into the mixture and blend. Be careful to not over-blend. It should be a thick, chunky consistency when finished.
Place a heaping scoop of the mixture into each open chicken breast filet. Close the flap on each chicken breast. Using a cooking brush, lightly coat each breast with olive oil and place them into a Pyrex dish. Bake them in the oven at 375 for about 30 minutes until chicken is cooked through.
When they are getting close to being done, cook the spiral cut zucchini in a hot skillet with some olive oil. Be careful to not over-cook. They will get mushy otherwise, so use a hot skillet and just brown the edges, then remove from the heat. Salt and pepper the noodles to taste. In a separate skillet, cook the eggplant cubes and cherry tomato halves the same way.
Layer the dish in the following order: Spinach on bottom, zucchini noodles, chicken breast. Places scoops of the eggplant mixture around the edges and top the chicken fillets with a sprig of fresh basil. Bon apetit!

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About the Author

Kash is the creator of Grinds 4 Gamers and the Founder of MOG Nation Gaming & a Co-Host on the Wildcast Podcast. I'm a busy & humble public servant, daddy, hubby, game geek, Crossfit Coach and self-proclaimed Paleo chef. Need help with min-maxing your life? Hit me up at kash@grinds4gamers.com.

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