Chicken Breasts Stuffed with Goat Cheese and Pumpkin Walnut Pesto

  • Yield: 6 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 20 Mins.
  • Dress up everyday chicken for entertaining with this impressive goat cheese and pesto filling. Serve with steamed French green beans or asparagus for an easy side dish.


  • Pumpkin Walnut Pesto:

  • 1/2 cup Fisher® Black Walnuts
  • 6 tablespoons olive oil
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon salt and pepper
  • 1 pinch red pepper flakes
  • 1/3 cup canned pure pumpkin puree
  • Stuffed Chicken Breasts:

  • 1 cup goat cheese, at room temperature
  • 6 boneless skin-on chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup Fisher® toasted chopped Black Walnuts


  1. Pumpkin Walnut Pesto: In food processor; pulse walnuts until ground; add oil, sage, Parmesan cheese, parsley, garlic, salt, pepper and red pepper flakes; pulse until combined. Add pumpkin purée; pulse until combined.
  2. Stuffed Chicken Breasts: Preheat oven to 400°F. Fold Pumpkin Walnut Pesto into goat cheese.
  3. Slice each chicken breast in half lengthwise through center, keeping edge intact to open like a book. Season all over with salt and pepper. Stuff evenly with goat cheese and pesto mixture. Secure with toothpicks.
  4. Heat oil in large ovenproof skillet set over medium-high heat; cook chicken for 3 to 4 minutes per side or until golden brown.
  5. Transfer to oven; bake for 13 to 15 minutes or until chicken is cooked through and instant-read thermometer registers internal temperature of 165°F. Let stand for 10 minutes; remove toothpicks before serving. To serve, slice diagonally.
  6. Tip: Using skin-on chicken breasts keeps the chicken moist and tender. Serve with roasted potatoes and roasted or steamed vegetables.

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