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
PESTO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, sundried tomatoes, pesto, shredded mozzarella cheese, oil
Provided by Vaughn Vreeland
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 575 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
FETA STUFFED PESTO CHICKEN
This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.
Provided by Wrecks143
Categories Meat
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
- Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
- Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
- Place the coated chicken in a greased glass pan.
- Stuff the feta mix into the pockets of each chicken breast.
- Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
- Cook for 45 minutes.
CHEESY PESTO SPINACH STUFFED CHICKEN BREASTS
These Cheesy Pesto Spinach Stuffed Chicken Breasts from Lauren Kelly Nutrition are simple to make, healthy, low carb and delicious!
Provided by Lauren Kelly
Categories brunch dinner Main Course main dish
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 368 kcal, Carbohydrate 3 g, Protein 55 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 167 mg, Sodium 1097 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE
I found this recipe on another website and modified it suit our liking. Some of the "stuffing" may spill out while cooking, but can be incorporated in the sauce. Easy and delicious
Provided by Lusil
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
BAKED BASIL PESTO CHICKEN RECIPE
An easy baked basil pesto chicken recipe in just 25 minutes! Aromatic pesto, sweet tomatoes, and gooey mozzarella make pesto chicken breast juicy and flavorful.
Provided by Maya Krampf
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
Nutrition Facts : Calories 383 kcal, Carbohydrate 4 g, Protein 49.8 g, Fat 26.9 g, SaturatedFat 3.7 g, Cholesterol 22.4 mg, Sodium 470.1 mg, Fiber 1.5 g, Sugar 1.4 g, ServingSize 1 serving
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
STUFFED CHICKEN WITH PESTO & CREAM CHEESE
Make and share this Stuffed Chicken With Pesto & Cream Cheese recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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 TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS
An easy one skillet dish using chicken breasts, pesto, tomato, mozzarella cheese and spinach! A 30 minute meal with tons of flavor!
Provided by Kathi & Rachel
Categories Dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
- Spread entire opens surface of chicken with 2 tablespoons pesto.
- Add 2 sliced tomatoes to half of the chicken.
- Top with 1/4 cup of grated mozzarella and a few spinach leaves.
- Sprinkle with salt and pepper and drizzle on a bit of olive oil.
- Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
- When olive oil is sizzling, carefully add chicken.
- Sear on each side for 2-3 minutes using tongs to turn.
- Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
- For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.
Nutrition Facts : ServingSize 1 chicken breast, Calories 585 kcal, Carbohydrate 5.9 g, Protein 31.6 g, Fat 50 g, Cholesterol 97.1 mg, Sodium 896 mg, Fiber 2.1 g, Sugar 1.9 g
SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 38m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-Heat oven to 180 degrees Celsius.
- Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
- Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
- Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
CHEESY PESTO STUFFED CHICKEN
This Cheesy Pesto Stuffed Chicken is the ultimate dinner recipe! Ready in 30 minute or less, this dish is packed with flavor and so easy to make. It combines boneless, skinless chicken breasts with basil pesto, grape tomatoes, and two types of cheese. Perfect for weekday dinners or date nights in....if you're looking for an easy, delicious twist on dinner, you'll love this stuffed chicken recipe!
Provided by Cathy Trochelman
Categories Main Dishes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 31 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 511 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
PESTO AND CHEESE-FILLED CHICKEN BREASTS
Provided by Lana Sills
Categories Food Processor Cheese Chicken Dairy Garlic Herb Poultry Bake Goat Cheese Parmesan Pine Nut Summer Thyme Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
- Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes.
STUFFED CHICKEN WITH BACON
Chicken breast stuffed with either pesto (or grated cheese) wrapped in bacon
Provided by josswalden
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
- Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
- Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
- Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
- Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
- Take out and serve with any veg, mash potato or spicy cabbage.
PESTO STUFFED PROSCUITTO WRAPPED CHICKEN
Provided by By Alex Snodgrass
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open up your chicken breast for stuffing. Spoon desired amount of pesto into the center of the butterflied chicken breast and spread it so it is evenly coated. Then, fold your chicken back over. Wrap 2-3 slices of proscuitto around each chicken breast (depending on how large your chicken breasts are, I used 3 slices on each of my breasts). You don't need to secure your wrapped chicken with toothpicks, but if you think it needs it go for it. I just pressed mine tightly to the chicken and it cooked and stayed together just fine! Drizzle a little olive oil on the bottom of an oven safe dish. Carefully place the wrapped chicken breasts on the greased dish and tuck the wrapped proscuitto neatly underneath the chicken if it fell apart at all. Lightly drizzle a little more olive oil over the tops of wrapped chicken breasts. Season lightly with pepper (there is plenty of salty-ness from the proscuitto so no salt needed). Place chicken in preheated oven and bake until chicken is cooked through and proscuitto is crisp, about 30-35 minutes.
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STUFFED CHICKEN BREASTS WITH TOMATO PESTO - COOK SMARTS
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Total Time 40 minsCalories 578 per serving
- Toss green beans with oil (the portion for the beans) and season with some salt and pepper. Spread on a sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.
- While green beans roast, heat an oven-safe skillet over medium-high heat. Add oil (the portion for the chicken) and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
CREAM CHEESE-&-PESTO-STUFFED CHICKEN BREASTS RECIPE ...
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5/5 (9)Total Time 50 minsCategory Healthy Stuffed Chicken Breast RecipesCalories 249 per serving
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
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PESTO STUFFED CHICKEN - DANCE AROUND THE KITCHEN
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5/5 (1)Category Main CourseServings 4
- Using a sharp knife, cut each chicken breast horizontally about 2/3 of the way through; season the chicken with seasoned salt and place into prepared pan.
- Lift the top flap of one of the chicken breasts open and spread an ounce of cream cheese in the middle. Spread about 1 tsp of the pesto over the cream cheese. Add 1/4 cup roasted red peppers and finally 1/4 cup of the cheese. Repeat until all of the chicken breasts have been stuffed.
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4.7/5 (16)Total Time 50 minsCategory DinnerCalories 386 per serving
- Place in a baking dish and cook at 180C/350F for 30-40 minutes until thoroughly cooked and all the juices run clear when you push a knife or a skewer through the thickest part.
BACON WRAPPED, MOZZARELLA AND PESTO STUFFED CHICKEN - WILL ...
From willcookforsmiles.com
Ratings 7Calories 723 per servingCategory Main Course
- Spoon pesto into a separate bowl and slice the cheese into thin slices. Separate bacon slices and place everything on a work station.
- Lay the chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (larger part) of the chicken breast in the center and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all four breasts.
- Stuff the chicken with 3-4 slices of cheese each. Make sure the cheese is even throughout the chicken pocket. Close the opening of the chicken with a toothpick.
CREAM CHEESE AND PESTO STUFFED CHICKEN RECIPE
From sixsistersstuff.com
Cuisine AmericanCategory Main CourseServings 4Total Time 45 mins
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
CHEESE STUFFED CHICKEN BREAST RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 69Total Time 1 hr
- Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.
- Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.
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- Preheat the oven to 400 degrees F. Spray a wire cooling rack with cooking spray and set it on top of a large baking sheet.
- Using a sharp knife, cut into the long-side of the chicken breast, opening it like a book, and taking care not to cut all the way through the breast. Repeat with the second piece of chicken.
- Spread the pesto among the insides of the breasts, then evenly distribute the ham and cheese on one side of each. Fold over to seal.
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- Prepare a baking sheet - either add foil, or grease well with cooking spray (alternatively you can use a rack)
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- Preheat oven to 375°F. Line small rimmed baking sheet with tin foil and spray lightly with cooking oil.
- Sauté red pepper, onion, and mushrooms in butter in sauté pan for 1½ - 2 minutes over medium-high heat.
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Reviews 6Servings 4
- In a small bowl combine the goat cheese, garlic, basil, red pepper, lemon juice, and olive oil. Taste and season with a little bit of salt if necessary.
- Pat the chicken breasts dry with paper towels. Loosen the skin from each breast by running your finger underneath it. Be careful here peeps, you want to make sure the skin stays connected at the edges. Use a sharp knife to cut a deep slit into each breast. It should be about 3 inches long and 1½ inches deep. Do NOT go all the way through the breast, capiche? You want to make a nice little pocket in the chicken. (I know that sounds gross.)
- Spoon a tablespoon of goat cheese into the slit of each chicken breast, pushing it as deep as possible. Close the slit over the cheese with your fingers. (If you’re nervous about your stuffing job, you can always use a toothpick or two to hold the chicken together. Spoon a second tablespoon of goat cheese under the skin of each chicken breast, and smooth the skin over the top.
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