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Grilled Pesto Stuffed Chicken with Balsalmic Glaze

Author Amy Rains


  • 1 - 2 lbs of chicken breast
  • 1/2 cup pesto I used my spinach pesto recipe
  • 1 tbsp. olive oil
  • For the glaze:
  • 1 cup balsalmic vinegar
  • 2 tbsp. honey
  • 1 tsp Dijon mustard


  1. Prepare your grill
  2. Pound the chicken breast to about 1/2 inch thickness
  3. Brush each chicken breast with approximately 1 tbsp. pesto
  4. Fold the chicken breast so the pesto remains completely inside
  5. Grill chicken until internal temperature reaches 165 degrees (depends on your grill, but this is often 5-7 minutes per side for our grill)
  6. Meanwhile, make the glaze.
  7. Bring balsamic to a boil, lower heat to a simmer and add honey & mustard.
  8. Simmer for about 5 minutes or until balsamic has thickened a bit.
  9. Pour over grilled chicken.