Pesto Mozzarella Stuffed Chicken Breasts Recipe 45 Food

MOZZARELLA PESTO STUFFED CHICKEN BREASTS

Steps:

• If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
• Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
• In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
• Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

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-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
• Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
• Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
• Place chicken in the prepared casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BREADED PESTO MOZZARELLA CHICKEN

Steps:

• Pound out chicken breasts with meat mallet or rolling pin.
• Take unseasoned breadcrumbs and add salt, pepper, garlic salt, parmesan cheese, thyme, and any other herbs you desire to the crumbs. (You may decide amounts to your taste, I use about a teaspoon of the spices and a tablespoon or 2 of the parmesan depending on how many breadcrumbs you use).
• Combine homemade or store bought pesto (I prefer my homeade pesto) with shredded mozzarella cheese in a cup making sure to coat all of the cheese evenly with the pesto.
• Spread a generous amount of the cheese mixture on the pounded out chicken breast.
• Roll the chicken breast up and secure with toothpicks.
• Dip the chicken breast in milk and then into the seasoned bread crumbs.
• Place chicken onto a greased pan and place into a 400°F oven for approximately 20 minutes or until the chicken juices run clear.

PESTO-MOZZARELLA CHICKEN

Steps:

• Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto.
• Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.

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.

TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS WITH BACON

Steps:

• Preheat oven to 425 degrees. Cut bacon slices into 3rds. Slice tomato into 3 slices. Butterfly chicken breasts cutting almost in half. Cut slices of cheese in half.
• Lay 1 1/2 slices of tomato in each chicken breast. Top that with both halves of cheese placed end to end on each breast. Sprinkle each breasts on the inside with garlic and onion powders and pepper. Close chicken breasts. Sprinkle each breasts on top with small amount of rosemary or if using fresh pull off a couple leaves and place on top of each breasts. Lay bacon across each breasts. Tuck any overlay of bacon underneath breasts. Secure bacon with toothpicks.
• Place breasts in shallow baking dish. Bake for 45 minutes. Remove bacon (and fresh rosemary leaves if used). Place chicken back in oven for additional 8-10 minutes to brown. While waiting for chicken, place any uncooked bacon in the microwave for a few seconds to completely cook. Serve chicken with crumbled bacon on top.