Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts Recipe

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Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts
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  1. Pre-Heat oven to 180 degrees Celsius.
  2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 205.87 Kcal (862 kJ)
Calories from fat 135.7 Kcal
% Daily Value*
Total Fat 15.08g 23%
Cholesterol 46.42mg 15%
Sodium 689.72mg 29%
Potassium 197.08mg 4%
Total Carbs 8.51g 3%
Sugars 4.43g 18%
Dietary Fiber 1.07g 4%
Protein 9.55g 19%
Vitamin C 5.9mg 10%
Iron 1.2mg 7%
Calcium 285mg 29%
Amount Per 100 g
Calories 238.82 Kcal (1000 kJ)
Calories from fat 157.43 Kcal
% Daily Value*
Total Fat 17.49g 23%
Cholesterol 53.85mg 15%
Sodium 800.13mg 29%
Potassium 228.63mg 4%
Total Carbs 9.87g 3%
Sugars 5.14g 18%
Dietary Fiber 1.25g 4%
Protein 11.08g 19%
Vitamin C 6.9mg 10%
Iron 1.4mg 7%
Calcium 330.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 6

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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