Pesto And Cheese Filled Chicken Breasts Food

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PESTO-STUFFED CHICKEN BREASTS



Pesto-Stuffed Chicken Breasts image

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

1/2 cup basil pesto
1/2 cup shredded Parmesan cheese (2 oz)
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
1/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 tablespoon balsamic vinegar
4 oz fresh mozzarella cheese, cut into 4 slices

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 BREAST



Pesto-Stuffed Chicken Breast image

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

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

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

CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE



Chicken Breasts Stuffed With Pesto and Cheese image

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

4 -6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/2 cup boursin cheese
1/3 cup prepared pesto sauce, plus
4 teaspoons prepared pesto sauce
1/4 cup green onion, finely chopped
2 tablespoons olive oil
flour
salt and pepper
1/2 cup dry white wine
2 tablespoons butter

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 AND CHEESE-FILLED CHICKEN BREASTS



Pesto and Cheese-Filled Chicken Breasts image

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

4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese (such as Montrachet)
1/3 cup Thyme Pesto
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
All purpose flour

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.

FETA STUFFED PESTO CHICKEN



Feta Stuffed Pesto Chicken image

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

5 -6 boneless skinless chicken breasts
1 cup feta cheese
1/2 a diced tomato
2 tablespoons diced onions
2 garlic cloves
1/2 jalapeno pepper (optional)
1 teaspoon oregano
1/2 teaspoon basil
salt and pepper
3/4 cup pesto sauce

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.

SPINACH GOATS CHEESE AND PESTO STUFFED CHICKEN BREAST WITH A LEM



Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem image

Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.

Provided by The Flying Chef

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

4 large chicken breasts
200 g Baby Spinach
300 g soft fresh goat cheese, all rind removed
8 teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)
4 sun-dried tomatoes, in oil, drained
8 slices prosciutto
1 cup milk
1 teaspoon chicken stock powder
1 1/2 teaspoons cornflour
3 teaspoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon parsley, finely chopped
2 tablespoons cream
1 pinch cayenne
pepper

Steps:

  • Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
  • Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
  • Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
  • Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
  • Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
  • For The Sauce:.
  • Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
  • Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
  • Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
  • To serve: Slice chicken in half, plate and drizzle with sauce.

GRUYERE AND PESTO FILLED CHICKEN BREASTS



Gruyere and Pesto Filled Chicken Breasts image

A sophisticated sounding dish that uses ready-made pesto sauce as a time-saver. A great special occasion or company dish.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breast halves
1/2 cup gruyere cheese, grated
1/3 cup pesto sauce
3 tablespoons pine nuts, toasted
1 teaspoon green onion, minced
flour
2 tablespoons olive oil

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.

STUFFED CHICKEN WITH PESTO & CREAM CHEESE



Stuffed Chicken With Pesto & Cream Cheese image

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

4 chicken breasts
1 tablespoon pesto sauce
4 tablespoons cream cheese
4 slices prosciutto

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.

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