No more boring chicken recipes! This Pesto and Goat Cheese Stuffed Chicken is bursting with flavor. This colorful dish looks like it took forever to make, but is ready to eat in about 30 minutes.
What is a convection steam oven? It uses a combination of moisture, heat and circulation to cook your food. It can be used to cook just about anything! You can also use it to reheat leftovers so they taste like they did when they were made.
One of the biggest things that impressed me was the fact that we didn’t have to preheat the oven when we cooked the chicken and the bread! It saves a great deal of time because the chicken cooked 5 minutes faster than it does in a regular oven, plus we didn’t have to take time beforehand to preheat the oven.
This stuffed chicken is a recipe I created a few weeks ago and have been itching to make again. I’ve always been big on recipes that use lots of different color ingredients. The more colorful the dish ends up, the more flavorful it is!
For the chicken, we used the Convection Steam mode on the oven to cook the chicken. This mode is great for chicken because it helps keep all the moisture inside. It cooks much faster than in a regular oven, but the chicken still comes out perfectly tender but crispy on the outside.
I was so pleased with how this recipe turned out in the steam oven! I’ve made it in a regular oven at home, but it was even better this way. The chicken was moist and cooked just right. The tomato cooked much better in the steam oven than it did in the regular oven.
For a side, I made a delicious Sea Salt and Rosemary Focaccia. We used the Auto Steam Bake setting on the steam oven and set the temperature to 400 F. It only took 15 minutes to bake the bread. It was perfectly browned and had the most amazing texture! It was light and fluffy on the inside, with a crispy crust.
The Auto Steam Bake mode heats with steam first, and then finishes baking the food with convection. You can even use this mode to bake frozen bread with no preheat time!
Most of the time when people think about cooking with steam, they usually assume it will only work well for vegetables or seafood, however the Wolf Convection Steam Oven has the versatility that most people can only dream of in the kitchen. You can use all your traditional recipes and adapt them to the steam oven for a faster and fuller cooking experience.
- 2 tablespoons oil, I used coconut but olive oil will work, too
- 2 cups of fresh spinach
- 2 tablespoons pesto
- 6 boneless, skinless chicken breast filets (If you get regular chicken breasts, pound them to about 1/2 inch thickness first)
- 1 to mato, sliced into 6 pieces
- 4 oz goat cheese
- If you are using a steam oven, there is no need to preheat! If not, preheat your oven to 400 F.
- Heat the olive oil in a medium skillet on medium high heat. Sauté the spinach with the pesto for 3-5 minutes or until it turns limp and dark green in color. Set aside.
- Place the chicken on a clean work surface and layer the tomato, spinach and goat cheese on one half of the chicken. Lift the other half of the chicken over top of the stuffing and use a toothpick to hold it in place. Place the stuffed chicken on a baking sheet.
- In a steam oven, use the convection steam setting and set the temperature for 375 F, place the chicken in the oven and cook for 15 minutes or until the chicken is cooked thoroughly and browned. In a regular oven, cook for 20 minutes or until cooked thoroughly and browned.
What do you think of the Convection Steam Oven? Would you use one in your kitchen?