Pestostuffedchickenbreasts Recipes

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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

PESTO-STUFFED CHICKEN BREASTS



Pesto-Stuffed Chicken Breasts image

This stuffed chicken breast recipe uses minimal ingredients for a fast-to-fix weeknight dinner. Serve with pasta of your choice if desired. I use cantanzaro herbs from the Savory Spice Shop®, but feel free to use Italian seasoning.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

cooking spray
4 boneless, skinless chicken breasts
5 ounces pesto, divided
4 ounces ricotta cheese, divided
4 ounces mozzarella string cheese, unwrapped
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)

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).

Nutrition Facts : Calories 417.5 calories, Carbohydrate 5.6 g, Cholesterol 97.5 mg, Fat 26.3 g, Fiber 1.4 g, Protein 39.1 g, SaturatedFat 9.5 g, Sodium 1452.4 mg, Sugar 0.4 g

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY



Pesto Chicken-stuffed Garlic Bread Recipe by Tasty image

Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

13.8 oz pizza dough, 2 packages
½ cup pesto
2 cups shredded mozzarella cheese
1 ½ cups chicken, cooked and shredded
½ cup butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pepper
3 tablespoons fresh parsley, chopped
1 cup grated parmesan cheese

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!

Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

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

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.

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-MOZZARELLA STUFFED CHICKEN BREASTS



Pesto-Mozzarella Stuffed Chicken Breasts image

A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.

Provided by Alskann

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 tablespoon fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smalle)
1/2 cup roasted red pepper, sliced

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.

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS



Bacon, Chile and Cream Cheese-Stuffed Chicken Breasts image

Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

2 slices bacon, chopped
1/2 cup finely chopped onion
1 poblano chile, cored, seeded and diced
4 oz cream cheese, softened
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (6 to 8 oz each)
1/4 cup butter, melted
1 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
  • In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
  • Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 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

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