Primavera Stuffed Chicken
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.
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Primavera Stuffed Chicken
Prep Time10 Minutes
0Cook Time25 Minutes
Ingredients
4 Pasturebird chicken breasts
1 Tsp. salt
1 Tsp. black pepper
1 zucchini, sliced
1 tomato, sliced
1 bell pepper, sliced
1 white onion, sliced
1 Tsp. Heinen’s Italian seasoning
1 Tbsp. Heinen’s extra virgin olive oil
4 oz. Heinen’s fresh mozzarella, sliced
Zest of 2 lemons
¼ cup freshly squeezed lemon juice
¼ cup pine nuts
2 cups basil
½ cup Heinen’s parmesan cheese
Pinch of salt
½ Heinen’s extra virgin olive oil
Directions
- Preheat the oven to 400°F.
- Pat chicken dry and season with 1 Tsp. salt and 1 Tsp. black pepper.
- 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.
- Drizzle chicken with 1 Tsp. Heinen’s Italian Seasoning, 1 Tbsp. Heinen’s Extra Virgin Olive Oil, and Heinen’s Fresh Mozzarella.
- Bake chicken for 25 minutes.
- While chicken is baking, add lemon zest, lemon juice, pine nuts, basil, parmesan cheese, and salt to a food processor. Pulse until combined.
- While food processor is running, slowly add extra virgin olive oil to the food processor. Pulse until smooth.
- Top chicken with lemon pesto and serve.
10 minutes
Prep Time
25 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Smart Chicken Organic Chicken Tenders, 1.15 Pound
$12.64 avg/ea$10.99/lb
Chocolate Chip Sea Salt Cookie, 4 Each
$5.79$1.45 each
Heinen's Ground Black Pepper, 1.9 Ounce
$4.99$2.63/oz
Zucchini Squash, 0.65 Pound
$1.29 avg/ea$1.99/lb
Cocktail Tomatoes, 16 Ounce
$5.39$0.34/oz
Hanover Bell Pepper Blend, Premium, 10 Ounce
$2.99$0.30/oz
Green Onions, 1 Each
$0.99
Heinen's Italian Seasoning, 0.6 Ounce
$4.99$8.32/oz
Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce
On Sale!
$2.50 was $3.19$0.50/oz
BelGioioso Fresh Mozzarella Ball, 8 Ounce
$5.89$0.74/oz
Luna Lemon Zest, 1.69 Ounce
$2.09$1.24/oz
Fresh Lemon Juice, 32 Ounce
$7.49$0.23/oz
Heinen's Raw Pine Nuts, 4.5 Ounce
$12.79$2.84/oz
Fresh Basil, 0.67 Ounce
$2.99$4.46/oz
BelGioioso Grated Parmesan, 5 Ounce
$4.49$0.90/oz
Chocolate Chip Sea Salt Cookie, 4 Each
$5.79$1.45 each
Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce
On Sale!
$2.50 was $3.19$0.50/oz
Directions
- Preheat the oven to 400°F.
- Pat chicken dry and season with 1 Tsp. salt and 1 Tsp. black pepper.
- 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.
- Drizzle chicken with 1 Tsp. Heinen’s Italian Seasoning, 1 Tbsp. Heinen’s Extra Virgin Olive Oil, and Heinen’s Fresh Mozzarella.
- Bake chicken for 25 minutes.
- While chicken is baking, add lemon zest, lemon juice, pine nuts, basil, parmesan cheese, and salt to a food processor. Pulse until combined.
- While food processor is running, slowly add extra virgin olive oil to the food processor. Pulse until smooth.
- Top chicken with lemon pesto and serve.