Servings: 4

Per Serving:

Calories: 376

Protein: 35g - Carbohydrates: 33g - Fats: 13g

Fiber: 7g - Sugar: 22g - Sodium: 582mg

Ingredients:

• 1 Pound Chicken Breasts (Boneless, Skinned)

• 2 Tablespoons Pesto

• 1/2 Cup Crumbled Feta Cheese

• 1 (8oz) Package Sun-Dried Tomatoes

• 1/4 Teaspoon Salt

• 1/2 Teaspoon Ground Black Pepper

Instructions:

1. Preheat oven to 350F.

2. Lay chicken breasts on a flat surface. With a sharp knife, butterfly each chicken breast, stopping about 1/2” from the edge.

3. Open each breast like a book and spread with pesto. Top with cheese and sun-dried tomatoes. Fold the breasts closed over the filling, using toothpicks to hold the stuffed breasts shut if necessary.

4. Place stuffed breasts in a 9” x 13” baking dish and sprinkle with salt and pepper.

5. Bake for 35-40 minutes or until the internal temperature reaches 165F. Serve hot.

Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert