Bacon Wrapped Pesto Chicken

yummy pesto and bacon chicken recipe

These chicken breasts are bursting with pesto and bacon goodness!

Looking for a new way to enjoy protein-packed chicken breasts? Why not stuff it with homemade, dairy-free pesto and then wrap it in nitrate-free bacon…mmmmm

If you’re new to making pesto, then you’re in for a treat. Pesto is a sauce that’s made by crushing basil leaves with garlic, nuts, olive oil and salt. Most traditional pesto recipes also include Parmesan cheese, but thanks to my vegan days, I found that the cheese can be easily replaced with a little nutritional yeast. While fresh pesto may seem fancy, it literally only takes a few minutes to make it — simply throw all of the ingredients into a food processor and blend until smooth.

This flavor-filled chicken dish is so satisfying and is especially delicious with a side of Roasted Asparagus Pasta Salad. Enoy!

Bacon Wrapped Pesto Chicken
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
Serves 8

For the Pesto
For the Chicken

  1. Preheat the oven to 350 degrees F.
  2. Combine the pesto ingredients in a food processor until creamy.
  3. Rinse and pat dry the chicken breasts. Butterfly each piece of chicken by slicing into but not all the way through the breast at the equator. Open the two halves as if you were opening a book. Season both sides with salt and pepper.
  4. Divide the pesto between the 4 chicken breasts, spreading evenly and then closing the breasts back together.
  5. Lightly grease a rimmed baking sheet with olive oil. Transfer the chicken breasts to the sheet. Wrap each chicken breast with 2 slices of bacon and top with tomato slices. Bake for 45-55 minutes, until cooked through and light golden brown.

Serving size: ⅛     Calories: 267     Fat: 12     Carbohydrates: 6     Sugar: 1     Fiber: 3     Protein: 33    


yummy pesto and bacon chicken recipe

Serve this satisfying chicken with a side of Asparagus Zucchini Pasta.



  • jac February 4, 2014 at 10:12 pm

    so easy and so delicious, this will become a weekly meal alongside the asparagus pasta you suggest, who would have thought the humble zucchini could be so delicious, thank you, thank you

  • vikki February 25, 2014 at 10:17 pm

    simply delicious

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