GRUYERE AND PESTO FILLED CHICKEN BREASTS
A sophisticated sounding dish that uses ready-made pesto sauce as a time-saver. A great special occasion or company dish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Pound chicken breasts between sheets of waxed paper. Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
- Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly. Dredge chicken breasts in flour. Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
- Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.
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
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
STUFFED CHICKEN BREASTS WITH GRUYERE & PESTO
A rich and sophisticated-sounding dish that uses ready-made pesto sauce as a time-saver. A great special occasion or company dish.
Provided by Daily Inspiration S
Categories Chicken
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper. Mix gruyere cheese, pesto, pine nuts, and green onions in a small bowl.
- 2. Spread 2 tablespoons of the cheese mixture on top of each chicken breast and roll tightly. Dredge chicken breasts in flour. Saute chicken breasts in heated oil at medium-high heat until golden brown, turning occasionally, for approximately 6 minutes.
- 3. Place chicken in pan and bake until chicken is tender and cooked through, about 20 minutes.
GRUYERE CHICKEN
Lovely to have for a shower, take to a bereavement or family reunion, or just to enjoy with your family or friends. This bubbly chicken dish is one of my families favorites.
Provided by Michele7
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 3 T of butter or margarine in a skillet.
- Add the onion; cover and cook slowly until soft but not brown.
- Remove skillet from heat.
- Mix the cheese, stuffing mix, and paprika together.
- Rinse the chicken pieces in cold water and pat dry with paper towels.
- Lightly sprinkle the breasts with salt and pepper.
- Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
- Add the chicken, and top with the remaining with onion.
- Cover with the cheese and stuffing mix.
- Combine the white wine and chicken broth, and pour over casserole.
- Dot with remaining 2 T of butter.
- Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
- If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
- The chicken should be tender with no pink remaining.
- Let stand for 10 minutes before serving.
- This recipe is doubled easily.
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 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.
BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS
This sounds like my kind of dish. From Cooks.com.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cut boned breasts into strips.
- 2. Marinate in egg and salt mixture for 1 hour.
- 3. Roll chicken in bread crumbs to coat.
- 4. Brown lightly in butter in small pan.
- 5. Transfer to 1 1/2 quart casserole.
- 6. Slice mushrooms over chicken.
- 7. Sprinkle cheese over mushrooms.
- 8. Pour chicken stock over all.
- 9. Bake in 350 degree oven for 30 minutes or until heated through.
- 10. Pour fresh lemon juice over casserole just before serving.
PESTO PARMESAN CHICKEN
Need a yummy idea for chicken breasts? Try this 4-ingredient idea using crispy panko bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
CHICKEN GRUYERE WITH SAUTEED MUSHROOMS
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.
Provided by Rebecca
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g
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