Ok you guys, this seriously has to be one of the easiest week night meals I’ve made. These Pesto Mushroom and Swiss Stuffed Chicken Breasts are a new favorite in our household!
This is the beginning of week 3 of Gavin going back to school. Wait what? It’s not even Labor Day yet. School starts way to early in Florida. So things have been a little chaotic around here to say the least.
I feel like I’ve been constantly on-the-go lately. It’s been a real struggle to balance work, school, and home duties like cooking dinner.
I’m pretty strict on getting my family to all eat around the dinner table at the same time. I guess I’m old fashioned, but it seems like this is the only time we can talk and just relax.
Ahhhh dinner time conversations around the table…where has that gone? It’s hard to round everyone up at the same time to eat, and it’s even harder sometimes to get everyone to put down their phones.
Ok new rule in my house…no phones, no iPads, no laptops. (I’m soooo guilty of this, trying to be on social media all of the time, posting new recipes, checking my email, or looking mindlessly Snapchat. Ok so I’m guilty…totally guilty. I now close the laptop, put away my phone, and don’t answer any texts or phone calls while dinner is happening. Even if Pokemon-Go is in the kitchen…yep. I gotta tell you, it feels great. Just sitting around with the fam at the dinner table, like it was when I was a kid back in…well you don’t need to know the date right?!
So here’s the skinny on this recipe, this Pesto Mushroom and Swiss Stuffed Chicken Breast can be made in about 35 minutes.
Just butterfly the Chicken Breasts.
Spread the Pesto over the Chicken. Then add the Swiss Cheese and Mushrooms.
Gently fold Chicken over and keep it stuffed.
Add the Chicken to a 9×13 glass baking dish and sprinkle dried Basil over the top of them.
Bake at 425 degrees for 35 minutes until Chicken is no longer pink inside.
I paired it with Success® Jasmine Rice for a complete meal.
About half way through the cooking time of the Chicken, I started boiling the water to cook the rice. I used 2 bags of Success Jasmine Rice for this, which worked out to be about 4 servings.
Here’s what I love about this rice:
- It is the only boil-in- bag Jasmine rice available.
- It has a sweet buttery fragrance, silky, smooth, white grains and delivers fully cooked rice in 10 minutes.
- It’s pre-portioned, BPA-free boil-in- bag means no measure, and no mess is involved.
- Conveniently packaged in premeasured colander-style bags, it’s gluten-free, non GMO and versatile.
- It does not contain additives or preservatives.
- It can be incorporated into both Asian inspired dishes and even mainstream recipes such as this one.
If you try this recipe, I’d love to hear what you think! Please leave a comment below, it’s really helpful to me and other readers!
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- 4 boneless skinless Chicken Breasts butterflied
- 4 Tbs Pesto
- 4 slices Swiss Cheese
- 1 large Portabella Mushroom sliced
- 1 Tbs dried Basil
- 2 bags of Success® Jasmine Rice
- Preheat oven to 425 degrees.
- Carefully butterfly each Chicken Breast.
- In each Chicken Breast add 1 Tbs of Pesto and spread evenly over the inside of the Chicken.
- Add one slice of Swiss Cheese on top of the Pesto for each piece of Chicken.
- Add sliced Portabella Mushrooms on top of the Swiss Cheese for each piece of Chicken.
- Fold Chicken keeping it stuffed.
- Add Chicken to a 9x13 glass baking dish.
- Sprinkle Basil evenly over the top of each Chicken Breast.
- Bake at 425 degrees for 35 minutes until Chicken is no longer pink inside.
- Midway through Chicken baking, start cooking the Success® Jasmine Rice as directed on the package.
- Serve Chicken over the rice.