Creamy Basil Pesto Chicken Recipe Recipe For Stuffed

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BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM



Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

Provided by Grimms Restaurant T

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

Steps:

  • For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
  • Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
  • Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
  • While breasts are cooking make basil cream.
  • Sauté shallots in butter. Add wine and bring to a boil.
  • Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
  • Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
  • Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
  • Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
  • **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

PESTO-STUFFED CHICKEN BREAST



Pesto-Stuffed Chicken Breast image

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

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

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

BASIL CREAM SAUCE



Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 6

Number Of Ingredients 7

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

  • In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
  • Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

EASY CHICKEN PESTO STUFFED PEPPERS



Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium sweet yellow or orange peppers
1-1/2 cups shredded rotisserie chicken
1-1/2 cups cooked brown rice
1 cup prepared pesto
1/2 cup shredded Havarti cheese
Fresh basil leaves, optional

Steps:

  • Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.

FETA STUFFED PESTO CHICKEN



Feta Stuffed Pesto Chicken image

This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.

Provided by Wrecks143

Categories     Meat

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

5 -6 boneless skinless chicken breasts
1 cup feta cheese
1/2 a diced tomato
2 tablespoons diced onions
2 garlic cloves
1/2 jalapeno pepper (optional)
1 teaspoon oregano
1/2 teaspoon basil
salt and pepper
3/4 cup pesto sauce

Steps:

  • Pre-heat oven to 350.
  • In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
  • Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
  • Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
  • Place the coated chicken in a greased glass pan.
  • Stuff the feta mix into the pockets of each chicken breast.
  • Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
  • Cook for 45 minutes.

CREAMY PHILLY PESTO CHICKEN



Creamy PHILLY Pesto Chicken image

Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 30m

Yield 4

Number Of Ingredients 5

1 teaspoon oil
4 small boneless skinless chicken breasts
¼ cup PHILADELPHIA Cream Cheese Spread
⅓ cup 25%-less-sodium chicken broth
2 tablespoons pesto

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
  • Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g

PESTO-STUFFED CHICKEN BREASTS



Pesto-Stuffed Chicken Breasts image

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

1/2 cup basil pesto
1/2 cup shredded Parmesan cheese (2 oz)
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
1/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 tablespoon balsamic vinegar
4 oz fresh mozzarella cheese, cut into 4 slices

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 RICE-STUFFED CHICKEN



Pesto Rice-Stuffed Chicken image

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

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

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

STUFFED CHICKEN WITH PESTO & CREAM CHEESE



Stuffed Chicken With Pesto & Cream Cheese image

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

4 chicken breasts
1 tablespoon pesto sauce
4 tablespoons cream cheese
4 slices prosciutto

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.

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