Chicken Breasts Stuffed with Goat Cheese and Pumpkin Walnut Pesto

Dress up everyday chicken for entertaining with this impressive goat cheese and pesto filling. Serve with steamed French green beans or[ asparagus for an easy side dish.]

Total Time:
45 min
25 min
20 min

6 servings

  • Pumpkin Walnut Pesto:
  • 1/2 cup Fisher® Black Walnuts
  • 6 tablespoons olive oil
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon each salt and pepper
  • 1 pinch red pepper flakes
  • 1/3 cup canned pure pumpkin puree
  • Stuffed Chicken Breasts:
  • 1 cup goat cheese, at room temperature
  • 6 boneless skin-on chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup Fisher® toasted chopped Black Walnuts
  • Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin puree; pulse until combined.

  • Stuffed Chicken Breasts: Preheat oven to 400°F. Fold Pumpkin Walnut Pesto into goat cheese.

  • Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.

  • Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.

  • Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F. Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.

Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables.

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