Gruyere And Pesto Filled Chicken Breasts Food

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).

GRUYERE AND PESTO FILLED CHICKEN BREASTS

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.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

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!

ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking tray with aluminum foil.
• Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
• Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
• Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
• Bake in a preheated oven for 25-30 minutes.
• Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
• Enjoy!

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.

BAKED PESTO CHICKEN BREASTS

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.

PESTO PARMESAN CHICKEN

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

PESTO AND CHEESE-FILLED CHICKEN BREASTS

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.