Lunch: Pesto Stuffed Chicken Breast with Bruschetta Sauce

This lower-carb recipe pairs well with a small serving of whole grain pasta or quinoa and a side salad.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Pesto Stuffed Chicken Breast with Bruschetta Sauce

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

Cooking Spray
3 Roma tomatoes, seeded and diced
½ small red onion, small dice
1 tablespoon chopped fresh oregano
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 ¼ pounds boneless, skinless chicken breasts
½ teaspoon salt (optional)
½ teaspoon ground black pepper
¼ cup chopped fresh basil
¼ cup freshly grated parmesan cheese

Instructions

Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.
In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.
Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt (optional) and pepper.
Toss basil and parmesan cheese together in a small bowl and then divide the mixture evenly between each open chicken breast. Fold the chicken breast back in half and place in the baking pan.
Pour the tomato mixture over the chicken breasts and bake for 35-45 minutes (depending on the size of the chicken breasts) or until the internal temperature is 165 degrees F.
MAKE IT GLUTEN-FREE: Ensure the ingredients are gluten free and this recipe can be gluten free.

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