Sundried Tomato Pesto Stuffed Chicken

We created edit* for people who care about flavour,
quality, and how food makes them feel — without obsessing over rules.

Because good food doesn’t need to be complicated to feel thoughtful.
A tiny edit* goes a long way.

Serves 2
Prep time – 35 mins | Cook time – 20 mins | Total time ~ 1 hour

Ingredients
Chicken breasts – 2 no
edit* Sundried Tomato Pesto – 4 tbsp
Spinach – 1 cup
Garlic, chopped – 2 tsp
Olive oil – 5 tbsp
Grated cheese – 3 tbsp
Salt & pepper – to season

Make it Yours
Marinate the chicken breasts with garlic, olive oil, salt, pepper and 2 tablespoons of edit* Sundried Tomato Pesto for 30 mins.
Sautee spinach in olive oil and keep it ready.
Using a sharp knife, create a pocket in each chicken breast without slicing all the way through. Stuff with sautéed spinach, grated cheese and the remaining sundried tomato pesto.
Heat olive oil in a pan over low heat and shallow fry the chicken for 8-10 mins per side, until golden on the outside and juicy through the centre.
Serve hot.

*For a vegetarian version, swap the chicken for tofu or a potato.