Pesto stuffed chicken breast with bruschetta sauce

Looking for delicious Italian food without all the carbs?  This recipe from the American Diabetes Association will make you forget about pasta. 

Pesto stuffed chicken breast with bruschetta sauce


  • nonstick cooking spray
  • 3 roma (plum) tomatoes (seeded and diced)
  • ½ small red onion (small dice)
  • 1 tbsp fresh oregano (chopped)
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 ¼ lbs chicken breasts (boneless, skinless)
  • ½ tsp salt ((optional))
  • ½ tsp black pepper
  • ¼ cup fresh basil (chopped)
  • ¼ cup Parmesan cheese (freshly grated)


  1. reheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside.
  2. In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil.
  3. Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt (optional) and pepper.
  4. 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.
  5. 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.