Crispy Breaded Pesto Mozzarella Chicken Recipes

CRISPY BREADED PESTO MOZZARELLA CHICKEN

Steps:

• Pound out chicken breasts with meat mallet or rolling pin.
• Take unseasoned breadcrumbs and add salt, pepper, garlic salt, parmesan cheese, thyme, and any other herbs you desire to the crumbs. (You may decide amounts to your taste, I use about a teaspoon of the spices and a tablespoon or 2 of the parmesan depending on how many breadcrumbs you use).
• Combine homemade or store bought pesto (I prefer my homeade pesto) with shredded mozzarella cheese in a cup making sure to coat all of the cheese evenly with the pesto.
• Spread a generous amount of the cheese mixture on the pounded out chicken breast.
• Roll the chicken breast up and secure with toothpicks.
• Dip the chicken breast in milk and then into the seasoned bread crumbs.
• Place chicken onto a greased pan and place into a 400°F oven for approximately 20 minutes or until the chicken juices run clear.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
• Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
• Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

CRUNCHY BAKED PESTO CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
• Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO PARMESAN CHICKEN

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

CRISPY BAKED PESTO CHICKEN

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix; place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 min. or until done (165ºF).
• Top with pesto and cheese; bake 5 min. or until cheese is melted.

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• Pre-heat grill to high heat.
• Oil grill with light coat of oil (for charcoal oil before heating).
• Rinse chicken;pat dry.
• With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
• Season chicken with pepper.
• Spread 1 tablespoon pesto into each pocket.
• Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
• Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
• Lay chicken on oil grill. Close lid.
• Cook until browned on bottom (about 7 minutes).
• Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
• Serve hot with some crusty bread, a tossed green salad, and fresh fruit.

BAKED PESTO CHICKEN BREASTS

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.