Primavera Stuffed Chicken
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
If you’re looking to change up your chicken dinner routine, make this Primavera Stuffed Chicken! Pasturebird chicken breasts are stuffed with fresh vegetables and topped with Heinen’s Italian Seasoning, Extra Virgin Olive Oil, and Fresh Mozzarella. This recipe is easy, healthy, and packed with protein! We love serving this with a side salad with fresh bread from Heinen’s Bakery or serve with one of Heinen’s artisan pastas.
To prepare this delightful dish, begin by carefully slicing the chicken breasts to create a pocket for the filling. The vibrant medley of vegetables is sautéed lightly to enhance their natural flavors and maintain a satisfying crunch. Once the chicken is stuffed, it’s brushed with Heinen’s Extra Virgin Olive Oil to ensure a crispy, golden-brown finish. The Italian seasoning blend not only adds a burst of aromatic flavor but also infuses the chicken with a touch of the Mediterranean.
Why You’ll Love This Recipe
- Happy & Heathy Chickens. Pasturebird chickens are raised on a fresh pasture without any antibiotics. Happier chickens results in better-for-you meat, and you can taste the difference!
- Versatility is Key. This stuffed chicken is perfect for lunch, dinner, or a meal prep you can enjoy all week long.
- Quick, Easy, and Delicious. Primavera Stuffed Chicken is simple to prepare and so flavorful. It’s great for the whole family!
Primavera Stuffed Chicken
Servings: 4
Ingredients
For the Chicken
- 4 Pasturebird Chicken Breasts
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- 1 Fresh Zucchini, sliced
- 1 Fresh Tomato, sliced
- 1 Fresh Bell Pepper, sliced
- 1 Fresh White Onion, sliced
- 1 Tsp. Heinen’s Italian Seasoning
- 1 Tbsp. Heinen’s Extra Virgin Olive Oil
- 4 oz. Heinen’s Fresh Mozzarella, sliced
For the Lemony Pesto
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- ¼ cup Pine Nuts
- 2 cups Fresh Basil
- ½ cup Heinen’s Parmesan Cheese
- Pinch of Salt
- ½ Heinen’s Extra Virgin Olive Oil
Instructions
1. Preheat the oven to 400F.
2. Pat chicken dry and season with 1 Tsp. salt and 1 Tsp. black pepper.
3. Slice 6-7 horizontal slits in each chicken breast, being careful not to cut all the way through the chicken. Stuff chicken with zucchini, tomato, bell pepper, and onion.
4. Drizzle chicken with 1 Tsp. Heinen’s Italian Seasoning, 1 Tbsp. Heinen’s Extra Virgin Olive Oil, and Heinen’s Fresh Mozzarella.
5. Bake chicken for 25 minutes.
6. While chicken is baking, add lemon zest, lemon juice, pine nuts, basil, parmesan cheese, and salt to a food processor. Pulse until combined.
7. While food processor is running, slowly add extra virgin olive oil to the food processor. Pulse until smooth.
8. Top chicken with lemon pesto and serve.
