Pesto Stuffed Chicken and Rosemary Potatoes

Remember how I was all like “I’m going to show you guys different ways to make chicken suck less”? Well here we go again.

I personally think pesto fixes everything, but it definitely wins here. And a whole meal made on one baking sheet also wins.


  • However many chicken breasts you desire
  • 1 jar of pesto
  • 1 block mozzarella cheese
  • 4 tablespoons of parmigiana-reggiano grated cheese
  • 1 tablespoon sea salt
  • 2 tablespoons dried rosemary
  • 1 tablespoon dried thyme
  • 1 cup fresh or thawed frozen spinach
  • Pepper to taste
  • Olive oil
  • Red potatoes
  • Skewers, toothpicks, or meat yarn.


  1. Lightly grease baking sheet with olive oil.
  2. Place chicken breasts along sheet and place a spoonful of pesto on each one.
  3. Drizzle a tablespoon of your grated parm-reggie on each one.
  4. Next, layer your spinach on.
  5. Cut one 1″ x 3″ piece of mozzarella off your block and place in the center.
  6. Wrap your chicken around the mozzarella and secure with skewer.
  7. Salt, pepper, and sprinkle parm-reggie cheese on the outside of your chicken.
  8. Next, dice your potatoes into about 1″ chunks.
  9. Coat heavily with olive oil, then add the rosemary, thyme, and sea salt and place on baking sheet.
  10. Cook for 20 minutes

*Don’t forget to add an extra green to the plate!


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