Basil Garlic Stuffed Chicken with Pompeian Oil

Chicken thighs are glazed in a garlic basil pesto and wrapped in a buttery crescent roll. 

Tonight I’ll come home, jet lagged and tired.

stuffed chicken recipe

I have to admit I’m excited to see the kids. I haven’t seen them for seven days…SEVEN long days. I’ve never been away from them this long, ever! I’m excited to bring home all of the souvenirs we’ve bought for them, excited to go back to our normal routine and excited to be greeted by each of my kids and catch up on their week. I love technology, but being there with your kids is so much better than sending texts and pictures back and forth.

Hopefully I’ll survive the six hour plane ride. I get anxiety flying across the ocean.

chicken recipe

But while I have a panic attack flying back home, you get to enjoy this delicious stuffed chicken recipe. A fresh garlic basil pesto sits inside the chicken thigh and is wrapped in a buttery crescent roll. We used Pompeian Olive Oil and Immaculate Baking pre-made crescent rolls.

Basil Garlic Stuffed Chicken with Pompeian Oil


  • 4 chicken breasts
  • 1/4 cup parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 2 garlic cloves, finely minced
  • 1-2 tbsp olive oil (We used Pompeian Olive oil)
  • 1 can crescent rolls (we used Immaculate Baking)


  1. Preheat oven to 350 degrees.
  2. Place chicken in a plastic bag. Flatten chicken breasts to 1/4 inch thickness.
  3. In a small bowl, stir together the cheese, basil, garlic and oil.
  4. Spread a generous amount of the cheese mixture on one side of the chicken. Starting at one end, roll the chicken up with the cheese mixture on the inside. Roll a crescent roll around the piece of chicken. Pin with a toothpick.
  5. Place chicken in baking pan and cover. Bake for 35-40 minutes. Remove cover and bake for 5-10 additional minutes, or until tops of crescent rolls are browned.
  6. Remove from oven and allow to cool for several minutes before serving.

* I was given samples and compensation as part of the Smiley 360 program, however my opinions of Pompeian Oil and my recipe are my own.

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