PESTO-STUFFED CHICKEN BREASTS
Enjoy your favorite summer flavors any time of year with these easy stuffed caprese chicken breasts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 570, Carbohydrate 9 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 0 g
PESTO-STUFFED CHICKEN BREASTS
This stuffed chicken breast recipe uses minimal ingredients for a fast-to-fix weeknight dinner. Serve with pasta of your choice if desired. I use cantanzaro herbs from the Savory Spice Shop®, but feel free to use Italian seasoning.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
- Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
- Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
- Place chicken in the prepared casserole dish and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 417.5 calories, Carbohydrate 5.6 g, Cholesterol 97.5 mg, Fat 26.3 g, Fiber 1.4 g, Protein 39.1 g, SaturatedFat 9.5 g, Sodium 1452.4 mg, Sugar 0.4 g
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
PESTO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, sundried tomatoes, pesto, shredded mozzarella cheese, oil
Provided by Vaughn Vreeland
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 575 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams
MOZZARELLA PESTO STUFFED CHICKEN BREASTS
It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.
Provided by By Angie McGowan
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
- Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
- In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
- Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.
Nutrition Facts : Calories 720, Carbohydrate 27 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 2 g, Protein 53 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 1/2 g
PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE
I found this recipe on another website and modified it suit our liking. Some of the "stuffing" may spill out while cooking, but can be incorporated in the sauce. Easy and delicious
Provided by Lusil
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
STUFFED CHICKEN WITH PESTO & CREAM CHEESE
Make and share this Stuffed Chicken With Pesto & Cream Cheese recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F.
- Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
- Bake for 10-15 minutes in a hot oven or until cooked through.
PESTO RICE-STUFFED CHICKEN
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
PESTO AND CHEESE-FILLED CHICKEN BREASTS
Provided by Lana Sills
Categories Food Processor Cheese Chicken Dairy Garlic Herb Poultry Bake Goat Cheese Parmesan Pine Nut Summer Thyme Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
- Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes.
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