Pesto Stuffed Chicken Recipes

PESTO STUFFED CHICKEN RECIPE BY TASTY

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!

PESTO-STUFFED CHICKEN BREASTS

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).

PESTO-STUFFED CHICKEN BREASTS

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.

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.

PESTO-STUFFED CHICKEN BREAST

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).

EASY CHICKEN PESTO STUFFED PEPPERS

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.

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.

PESTO RICE-STUFFED CHICKEN

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.

MOZZARELLA PESTO STUFFED CHICKEN BREASTS

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.

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
• Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
• Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
• Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
• Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
• Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
• Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
• Remove from loaf pan and let cool.
• Top with parsley (optional), slice and serve.
• Enjoy!

PESTO STUFFED CHICKEN THIGHS

Steps:

• Spread a little pesto under the skin of each chicken thigh.
• Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• Remove with slotted spoon and reserve whilst sautéing the remainder.
• Heat remaining oil in pan add onions and sauté for 3 minutes.
• Stir in tomatoes and tomato puree.
• Add basil leaves and simmer for 5 minutes.
• Stir in white wine and simmer for 5 minutes more.
• Season to taste.
• Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• Bake at 375°F/190°C for 25 minutes.
• Garnish with some more basil leaves.
• Pesto Sauce: Liquidise all ingredients.