Cheesy Ham Pesto Stuffed Chickenrobynne Recipes

CHEESY PESTO STUFFED CHICKEN

Steps:

• Preheat oven to 400°.
• Slice each chicken breast along one side to create a pocket. Be sure not to cut the chicken breasts all the way through.
• Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. pesto. Pinch chicken breasts closed and use toothpicks to secure.
• In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
• Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
• Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through. Remove from oven; sprinkle with shaved parmesan.
• Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
• Top with halved tomatoes and fresh basil.

CHEESY HAM & PESTO STUFFED CHICKEN~ROBYNNE

Steps:

• Sprinkle chicken breasts with garlic salt. Place 3 or 4 slices of ham on each breast. Spread 1-2 teaspoons of pesto over ham and top with Swiss cheese. Fold chicken in half like a book. Set aside.
• To make coating combine all ingredients and mix thoroughly. Carefully coat chicken with, being sure not to lose any of the yummy stuffing. Heat oven to 300 degrees.
• In a large skillet, heat olive oil on medium heat and saute chicken on each side until nicely brown. Don't worry if all the cheese is not melted. Transfer chicken to a baking sheet and bake for 15-20 minutes or until cheese is melted and chicken is cooked through.

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).

CHEESY CHICKEN ROULADES WITH PESTO

Steps:

• Preheat the oven to 350 degrees F.
• Place one chicken breast between 2 pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4 inch thick. Repeat with the remaining chicken breasts.
• Combine the basil, Parmesan, garlic and pine nuts in a blender. Pulse for 15 seconds, then with the blender running, stream in the oil. Scrape down the sides of the blender as needed and continue blending until the pesto is pureed. Taste and season the pesto with salt and pepper.
• Spread one-fourth of the pesto on one side of each of the chicken breasts, then top the pesto with 3 slices of mozzarella per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Sprinkle the outsides of the roulades with salt and pepper.
• Heat a large ovenproof skillet over medium heat and add 2 to 3 tablespoons oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned, about 10 minutes.
• Transfer the skillet to the oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165 degrees F, 5 to 8 minutes.
• Remove the roulades from the oven and let them rest for 5 minutes. Remove the toothpicks, then slice and serve.