This is a delicious yeast free recipe prepared and demonstrated at the Yeast Free Cooking Connection night at HEB using a specialty product available at HEB. We love the Lemon Stuffed Chicken recipes.
You will need:
• 4 chicken breast halves
• 1 jar Canyon Artichoke and Lemon Pesto
• 1 Tsp Adam’s Reserve Roast Garlic
• 2 Tbsp Adam’s Reserve Citrus Rub
• 2 Lemons – sliced
Directions: Preheat oven to 375 degrees. Make a pocket in each of the chicken breasts (slice each in a horizontal cut). Mix together artichoke lemon pesto, garlic, and citrus rub. Stuff 1/4 of mixture into each chicken breasts’ pockets. Lay chicken breast on a piece of foil, top with lemon slices.
Wrap each tightly. Bake 30 minutes.
