Feta And Pesto Stuffed Chicken Breast 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).

FETA AND PESTO STUFFED CHICKEN BREAST

Steps:

• 1. To make stuffing, combine feta, pesto and 1/4 teaspoon pepper in a small bowl.
• 2. Make a pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until a small chamber opens; do not cut all the way through breasts. Enlarge pockets gently with your fingers. Spoon about 2 tablespoons stuffing into each pocket. Close pockets with wooden toothpicks and sprinkle breasts with another 1/4 teaspoon black pepper.
• 3, Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 6-7 minutes per side. Remove toothpicks and sprinkle breasts with basil,.

FETA STUFFED PESTO CHICKEN

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.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

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.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS

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.

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.

PESTO-STUFFED CHICKEN BREASTS

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.

STUFFED CHICKEN BREAST W/FETA CHEESE

Steps:

• Preheat Oven to 350 degrees.
• Crumble Feta Cheese into a medium sized bowl.
• Put Italian Seasoning in palm and crush it as you sprinkle it over the cheese as this releases more flavor.
• Add garlic & onion powder, salt & pepper.
• Mix together with fork.
• Turn the breast so that the thickest part is facing you.
• With a sharp knife cut a pocket in the breast - make sure you don't cut all the way through on any of the three sides. You can cut right along the rib which I find is much easier.
• Separate the Feta Mixture into 6 equal portions (or whatever amount of breasts you are making). Stuff each portion of the Feta Mixture into the pocket of one breast.
• Flatten the mixture by pressing down on the top part of the pocket then slightly pull the top of the pocket over the cheese. As it cooks the meat will contract a little bit and the cheese will 'pop' out. If you don't cover it the cheese will spill out all over the place.
• Spray boiler pan with Cooking Spray & place chicken on pan.
• Cook for no more than 45 minutes or chicken will be tough & dry.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.