Crispy Artichoke Pesto Stuffed Chicken Recipes

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).

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!

CRUNCHY BAKED PESTO CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
• Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Special equipment: six 6-inch wooden skewers
• 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 ¼ 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 ¼-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 ¼ 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.

NACHO-RIFIC STUFFED CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy!

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.