Cheesy Pesto Stuffed Chicken Recipes

PESTO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!

CHEESY PESTO STUFFED CHICKEN

Steps:

• Preheat oven to 400°.
• Slice each chicken breast along one side to create a pocket. Be sure not to cut the chicken breasts all the way through.
• Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. pesto. Pinch chicken breasts closed and use toothpicks to secure.
• In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
• Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
• Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through. Remove from oven; sprinkle with shaved parmesan.
• Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
• Top with halved tomatoes and fresh basil.

PESTO CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

CHEESY PESTO-STUFFED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF/200ºC.
• In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
• Butterfly fillet the 2 center cuts of salmon.
• Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
• Spray a medium size baking sheet and lay stuffed salmon it.
• Cook in the oven for 12-15 minutes or until stuffing begins to brown.
• Enjoy!

PESTO-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.
• Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.
• Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.
• Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.

PESTO-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
• Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO RICE-STUFFED CHICKEN

Steps:

• Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

CHEESY PESTO CHICKEN RECIPE - (4.4/5)

Steps:

• 1. Mix equal parts cream cheese and pesto. Set aside. 2. Slice the chicken breasts so that you create a pocket to stuff the cream cheese mixture into (think "hotdog style"). You don't want to cut all the way through because then the stuffing will ooze out during cooking. 3. Stuff each chicken breast with cream cheese mixture. 4. Salt and pepper outside of chicken. 5. Bake at 350 degrees for 30 minutes. Serving Suggestion: Take remaining cream cheese mixture and toss with warm pasta to serve with the chicken. Be sure that the cream cheese mixture was not contaminated with raw chicken during the stuffing process.

CREAM CHEESE AND PESTO STUFFED CHICKEN

Steps:

• 1.Preheat oven to 400°F.
• 2.Combine cream cheese, pesto and pepper in a small bowl with a fork.
• 3.Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
• 4.Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.
• 5.Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on a baking sheet coated with cooking spray. Bake about 20 minutes.

CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Combine Boursin, 1/3 cup of pesto and onions in a small bowl.
• Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast).
• Fold the chicken breast in half and gently pound edges to slightly seal.
• Heat olive oil in a large skillet on medium high heat.
• Carefully dredge chicken in flour, and salt and pepper.
• Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven).
• Remove and drain on paper towels.
• To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom.
• Once the sauce has come to a boil remove from heat.
• Place chicken in a 3 x 11 casserole dish.
• Pour sauce over the chicken and dollop each breast with a teaspoon of pesto.
• Bake for 15 to 20 minutes.