Balsamic Glazed Stuffed Chicken Breasts With Pesto And Parmesan Recipes

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

Balsamic-Glazed Stuffed Chicken Breasts with Pesto and Parmesan image

Skinless chicken breasts stuffed with pesto, sun-dried tomatoes, mozzarella, and Parmesan cheese with a garlic-balsamic vinegar glaze.

Provided by TomOB

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breasts
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
6 teaspoons sun-dried tomato oil, divided
4 tablespoons shredded Parmesan cheese
8 tablespoons basil pesto
8 teaspoons drained and chopped oil-packed sun-dried tomatoes
1 cup shredded mozzarella cheese
toothpicks
⅓ cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, minced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
Remove toothpicks and drizzle with pan juices to serve.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 15.4 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 1.4 g, Protein 39.2 g, SaturatedFat 10.2 g, Sodium 651.6 mg, Sugar 9.6 g

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

Balsamic-Glazed Stuffed Chicken Breasts with Pesto and Parmesan image

Skinless chicken breasts stuffed with pesto, sun-dried tomatoes, mozzarella, and Parmesan cheese with a garlic-balsamic vinegar glaze.

Provided by TomOB

Categories Pesto Chicken

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breasts
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
6 teaspoons sun-dried tomato oil, divided
4 tablespoons shredded Parmesan cheese
8 tablespoons basil pesto
8 teaspoons drained and chopped oil-packed sun-dried tomatoes
1 cup shredded mozzarella cheese
toothpicks
⅓ cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, minced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
Remove toothpicks and drizzle with pan juices to serve.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 15.4 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 1.4 g, Protein 39.2 g, SaturatedFat 10.2 g, Sodium 651.6 mg, Sugar 9.6 g

BALSAMIC CHICKEN BREASTS

Balsamic Chicken Breasts image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 boneless chicken breasts, split
Salt and freshly ground pepper
2 tablespoons flour
2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter
3 cloves garlic, minced
8 ounces fresh porcini mushrooms, sliced
1/4 cup balsamic vinegar
3/4 cup chicken broth
3 tablespoons white wine

Steps:

Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

Season chicken with salt.
Cut a pocket into each chicken breast.
Stuff the pockets evenly with the mozzarella cheese.
Press the edges of the chicken together to seal the pocket.
Separate the flour, eggs, and bread crumbs into 3 separate bowls.
Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
Fry the chicken until golden brown on both sides.
Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
Bake for 20 minutes.
Enjoy!

BALSAMIC CHICKEN FETTUCCINE

Balsamic Chicken Fettuccine image

Skip the marinara and serve noodles in an elegant new way! Not only is our easy balsamic-infused entree a meal in itself, it makes a different twist on an Italian classic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
1/2 pound sliced fresh mushrooms
1 medium red onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen broccoli florets
1/2 teaspoon Italian seasoning

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through., Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

Nutrition Facts : Calories 427 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 705mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 6g fiber), Protein 37g protein.

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