Friday, January 30, 2015

Mozzarella-Pesto Stuffed Chicken Breasts

  • 1 cup firmly packed fresh basil leaves
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 1/4 cup olive or vegetable oil
  • 1/3 cup grated Parmesan cheese
  • Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup Homemade Pesto or purchased basil pesto
  • 4 slices (1/2 inch thick) mozzarella cheese
  • 1 cup Progresso® plain bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Toothpicks
  • 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.
  • 2Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 3To 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.
  • 4Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
  • 5In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
  • 6Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

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