Chicken breasts are stuffed and coated with a flavorful, Asian-inspired ginger and scallion pesto for a delicious main meal that's quick and easy for busy weeknights.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
232 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Mix duck fat, scallions, ginger, and salt together in a bowl.
Step 3
Place chicken in a baking dish. Add 1 tablespoon ginger pesto under the skin of each chicken breast; massage to spread evenly. Coat chicken with remaining pesto and season with additional salt.
Step 4
Roast in the preheated oven until chicken breasts are no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes.
Ingredients
1 tablespoon fresh grated ginger
½ cup thinly sliced scallions
½ cup softened duck fat
1 pinch fine sea salt (such as Redmond Real Salt®), or to taste
