Gruyere And Pesto Filled Chicken Breasts Recipes

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PESTO STUFFED CHICKEN RECIPE BY TASTY



Pesto Stuffed Chicken Recipe by Tasty image

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

3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 oz shredded mozzarella cheese, shredded
3 tablespoons oil, for pan frying

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 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

BAKED PESTO CHICKEN BREASTS



Baked Pesto Chicken Breasts image

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

4 skinless chicken breasts
4 to 8 tablespoons red or green pesto
150 to 200g grated mozzarella cheese
1 tomato, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and pepper to taste

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.

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS



Baked Chicken Breasts with Gruyere & Mushrooms image

This sounds like my kind of dish. From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 45m

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 eggs, beaten
1/2 tsp salt
1 c fine bread crumbs
8 Tbsp butter
1/2 lb fresh mushrooms, sliced
4 oz gruyere cheese, shredded
1 c chicken stock
1 lemon, juiced

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.

STUFFED CHICKEN BREASTS WITH GRUYERE & PESTO



Stuffed Chicken Breasts with Gruyere & Pesto image

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

4 boneless chicken breast halves
1/2 c grated gruyere cheese
1/3 c jarred pesto sauce
3 Tbsp pine nuts, toasted
1 tsp green onion, minced
flour for dredging
2 Tbsp olive oil

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.

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

GRUYERE AND PESTO FILLED CHICKEN BREASTS



Gruyere and Pesto Filled Chicken Breasts image

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

4 boneless chicken breast halves
1/2 cup gruyere cheese, grated
1/3 cup pesto sauce
3 tablespoons pine nuts, toasted
1 teaspoon green onion, minced
flour
2 tablespoons olive oil

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 AND CHEESE-FILLED CHICKEN BREASTS



Pesto and Cheese-Filled Chicken Breasts image

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

4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese (such as Montrachet)
1/3 cup Thyme Pesto
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
All purpose flour

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.

GRUYERE AND SPINACH STUFFED CHICKEN BREASTS



GRUYERE AND SPINACH STUFFED CHICKEN BREASTS image

Categories     Poultry     Bake     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

3 T. Olive oil
4 boneless skinless chicken breast, pounded to 1/4 inch
1 C coarsly chopped fresh spinach
4 oz. grated Gruyere cheese
4 sun dried tomatos,coarsly chopped
3/4 C. white wine
2 t. capers

Steps:

  • Pre heat oven to 350 degrees In each chicken breast place 1/4 of cheese, spinach, and sun dried tomato Roll chicken breasts with mixture and secure with tooth picks Heat oil in oven proof skillet until shimmering Brown chicken approx. 5 min per side Place skilet with breast into preheated oven for 30 min Remove chicken and keep warm. Deglaze skillet with wine, add capers and reduce by 1/2 Pour sauce over chicken and broccoli

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Top Asked Questions

How do you cook chicken breast with pesto?
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.
How do you make pesto and Parmesan chicken thighs?
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.
How to cook chicken parmesan with pesto and egg?
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.
What to make with gruyere cheese?
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.". Added to shopping list. Go to shopping list.

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