PESTO-STUFFED CHICKEN BREASTS
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
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
STUFFED CHICKEN BREASTS WITH GRUYERE & PESTO
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
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 BREASTS
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
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
GRUYERE AND PESTO FILLED CHICKEN BREASTS
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
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-STUFFED CHICKEN BREAST
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
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-MOZZARELLA STUFFED CHICKEN BREASTS
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
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.
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