Pesto Chicken

Makes 4 servings.


  • 4 oz. Le Gruyère® cheese, thinly sliced
  • 4 thin chicken breasts, split
  • 2 Tbsp. basil pesto
  • 4 sundried tomatoes in oil
  • 1 Tbsp. olive oil
  • Salt and pepper


  • 1 bunch parsley
  • 3 Tbsp. capers
  • 3 Tbsp. basil pesto
  • 2 Tbsp. pine nuts
  • 3 Tbsp. canola
  • 1 chicken bouillon cube (4 oz.)
  • Salt and pepper


Preheat oven to 350° F.

With chicken breasts open, spread inside with pesto, slices of Le Gruyère® cheese and sundried tomoato on each. Close the chicken breast, fasten securely with a toothpick and season with salt and pepper.

Fry the chicken breasts on both sides in hot oil for 3 minutes, remove toothpick and wrap each individually in foil. Place in the oven for 20 minutes, or until tender.

To make the sauce:

Finely chop parsely and pasley. Mix well with the remaining ingredients, adding salt and pepper for taste.

Top chicken breasts with pesto sauce.