Dairy Farmers of Canada

Provolone Stuffed Chicken

Our dietitians' favourite

If there is a recipe that you'll be glad to double batch, this is it. Tasty and satisfying, this one will fill the house with the aroma of home cooking.

  • Prep: 20 min - 25 min
  • Cooking: 30 min - 35 min
Yields 4 servings
provolone stuffed chicken


  • 2 tbsp (30 mL) basil pesto
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tbsp (15 mL) honey
  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground pepper to taste
  • 2 oz (60 g) Canadian Provolone in 4 slices
  • 1 whole roasted red bell pepper halved lengthwise
  • 16 baby spinach leaves
  • 1 tbsp (15 mL) butter
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Preheat oven to 425 °F (220 °C).

Stir pesto with balsamic vinegar and honey; divide the mixture into two equal portions and set aside.

Lay chicken breasts flat on clean work surface and carefully slice into them horizontally, about 2/3 of the way through. Season each one all over with salt and pepper. Brush one portion of the pesto mixture evenly over chicken breasts. Stuff the chicken breasts with a piece of cheese (fold as needed to fit inside the breast), 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. Pin everything in place with toothpicks.

Melt the butter in a medium ovenproof skillet over medium-high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture.

Transfer to the preheated oven. Roast, basting occasionally with pan juices, for 30 to 35 minutes or until an instant-read thermometer registers 165 °F (75 °C) when inserted into the thickest portion. Let chicken stand, covered, for 5 minutes. Slice thickly on an angle to serve.


Recipe doubles or triples easily to feed a crowd. Leftover sliced chicken can be used in sandwiches for lunches.

For a creative twist, replace or mix the Provolone with slices of Canadian Swiss, Gouda or Havarti.

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Nutritional information

Per serving
Energy: 272 Calories
Protein: 32 g
Carbohydrate: 8 g
Fat: 12 g
Fibre: 1.1 g
Sodium: 266 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 155 mg
Niacin: 60 %
Vitamin B12: 34 %
Vitamin B6: 44 %
Vitamin C: 76 %