Cheesy Pesto Stuffed Chicken Food

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!

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 CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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.

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 PESTO SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket.
• Rub oil, salt and pepper to the outside of the chicken breasts.
• Place half tablespoon of pesto in each chicken pocket and spread it evenly.
• Slice the mozzarella into thick slices and fold them into the pockets.
• Add the tomatoes and spinach to the chicken pockets as well.
• Secure the pockets with some wooden skewers to avoid the filling from oozing out.
• Grease a baking dish and place the chicken in it.
• Bake it in a preheated oven for about 15-20 minutes.
• Cover the chicken and let it rest for 5 mins.
• Top the chicken with garlic butter or herb butter (optional) and enjoy!

CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Combine Boursin, 1/3 cup of pesto and onions in a small bowl.
• Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast).
• Fold the chicken breast in half and gently pound edges to slightly seal.
• Heat olive oil in a large skillet on medium high heat.
• Carefully dredge chicken in flour, and salt and pepper.
• Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven).
• Remove and drain on paper towels.
• To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom.
• Once the sauce has come to a boil remove from heat.
• Place chicken in a 3 x 11 casserole dish.
• Pour sauce over the chicken and dollop each breast with a teaspoon of pesto.
• Bake for 15 to 20 minutes.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

STUFFED CHICKEN WITH PESTO & CREAM CHEESE

Steps:

• Preheat the oven to 400°F.
• Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
• Bake for 10-15 minutes in a hot oven or until cooked through.

PESTO STUFFED CHICKEN ROLLS

Steps:

• To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
• With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
• Add parmesan cheese, if using, pulsing until blended.
• To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
• Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
• Combine cornflake crumbs and paprika in a shallow bowl.
• Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
• Bake, uncovered, for 35 minutes.
• Remove from the oven and let stand for 10 minutes.
• Remove toothpicks and slice into 1/2 inch pieces. Serve warm.