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.
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
- Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 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
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
CHEESE & PROSCIUTTO-STUFFED CHICKEN
Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.
Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.
PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH
Chicken breasts are stuffed with spinach, cheese, and pesto before they're wrapped in prosciutto.
Provided by mikicia
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
- Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return chicken to the oven and broil for an additional 5 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.5 g, Cholesterol 124.8 mg, Fat 36.7 g, Fiber 1.7 g, Protein 38.2 g, SaturatedFat 11.8 g, Sodium 1205.2 mg, Sugar 1.6 g
PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
PESTO-MOZZARELLA STUFFED CHICKEN BREASTS
A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.
Provided by Alskann
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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 WITH PESTO AND PROSCIUTTO
Came up with this when I had leftover cream cheese-pesto appetizer spread. It's similar to Cordon Bleu but with different ingredients.
Provided by kayc1218
Categories Chicken Breast
Time 40m
Yield 2 chicken rolls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix softened cream cheese and pesto and set aside.
- Season flour with salt and pepper on sheet of wax paper. Set aside.
- Mix egg and water in bowl. Set aside.
- Pour panko into flat container. Season with thyme or oregano, if desired. Set aside.
- Pound chicken breasts to 1/4 inch thickness. Place prosciutto slice on top of chicken and put about 1.5 T of cream cheese mixture on top. Roll chicken breast and secure ends with toothpicks.
- Dredge chicken in seasoned flour, roll in egg wash, and then cover with panko crumbs. Sprinkle olive oil over to ensure crumbs will brown.
- Place in shallow, greased baking pan and bake 15-20 minutes. Turn oven to broil and broil 3-4 minutes to crisp up and brown the outside.
- Serve.
Nutrition Facts : Calories 588.8, Fat 33.9, SaturatedFat 15.1, Cholesterol 228.1, Sodium 487.4, Carbohydrate 33.9, Fiber 1.6, Sugar 3.6, Protein 35.4
More about "prosciutto stuffed baked chicken breasts with pesto food"
PESTO STUFFED CHICKEN WRAPPED IN PROSCIUTTO - THE …
From theblisslist.ca
Servings 2Total Time 45 minsEstimated Reading Time 7 mins
PROSCIUTTO-WRAPPED STUFFED CHICKEN RECIPE - COOK …
From cooksmarts.com
CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS - JO COOKS
From jocooks.com
PROSCIUTTO WRAPPED CREAMY PESTO CHICKEN PARCELS
From vikalinka.com
CHEESY PROSCIUTTO STUFFED CHICKEN - KEVIN IS COOKING
From keviniscooking.com
PROSCIUTTO-WRAPPED BAKED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
PROSCIUTTO AND CHEESE STUFFED CHICKEN BREAST RECIPE
From easychickenrecipes.com
BAKED CHICKEN STUFFED WITH PESTO AND CHEESE (VIDEO)
From kalynskitchen.com
10 BEST BAKED PROSCIUTTO WRAPPED CHICKEN BREAST …
From yummly.com
PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS
From finecooking.com
THE 25 BEST STUFFED CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
PEPPER AND PROSCIUTTO STUFFED CHICKEN BREAST - SKINNYTASTE
From skinnytaste.com
ROASTED RED PEPPER, PROSCIUTTO & BASIL PESTO STUFFED CHICKEN BREAST
From dishesanddustbunnies.com
KETO STUFFED CHICKEN BREAST: PROSCIUTTO CREAM CHEESE - 24BITE® …
From 24bite.com
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
From recipesty.com
PROSCIUTTO-STUFFED CHICKEN BREAST - STEVEN AND CHRIS
From cbc.ca
PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS - WHOLE FOODS …
From wholefoodsmarket.com
10 BEST STUFFED CHICKEN BREAST WITH PROSCIUTTO RECIPES | YUMMLY
From yummly.com
PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS
From nevernothungry.com
PROSCIUTTO WRAPPED STUFFED CHICKEN WITH PESTO CREAM SAUCE
From peaceloveandlowcarb.com
PROSCIUTTO-STUFFED CHICKEN BAKE - BETTER HOMES & GARDENS
From bhg.com
CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND MOZZARELLA
From familyfoodonthetable.com
PESTO STUFFED CHICKEN WRAPPED IN PROSCIUTTO | RECIPE - PINTEREST
From pinterest.ca
PROSCIUTTO-WRAPPED STUFFED CHICKEN BREASTS - REAL FOOD WITH SARAH
From realfoodwithsarah.com
PROSCIUTTO & CAMEMBERT STUFFED CHICKEN - AUSSIE KETO QUEEN
From aussieketoqueen.com
PROSCIUTTO WRAPPED CHICKEN WITH CREAMY PESTO - BUTTER & BAGGAGE
From butterandbaggage.com
PESTO PROSCIUTTO CHICKEN BREASTS - FED & FIT
From fedandfit.com
PROSCIUTTO-WRAPPED CHEESE-STUFFED CHICKEN BREASTS | METRO
From metro.ca
PROSCIUTTO-WRAPPED CHICKEN BREAST STUFFED WITH SPINACH & FETA
From charcrust.com
PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS - MYRECIPES
From myrecipes.com
PROSCIUTTO-STUFFED CHICKEN BREAST - STEVEN AND CHRIS - CBC.CA
From cbc.ca
MOZZARELLA PESTO STUFFED CHICKEN THIGHS - YUMMY ADDICTION
From yummyaddiction.com
EASY PESTO STUFFED CHICKEN BREAST - COOKIN' WITH MIMA
From cookinwithmima.com
BEST PROSCIUTTO-WRAPPED CHICKEN BREAST RECIPES | FOOD NETWORK …
From foodnetwork.ca
CHICKEN BREASTS STUFFED WITH PROSCIUTTO - TODAY.COM
From today.com
CHEESE STUFFED CHICKEN BREAST (WITH PROSCIUTTO) | JULIE BLANNER
From julieblanner.com
PROSCUITTO WRAPPED, RICOTTA STUFFED CHICKEN BREAST
From troisfoisparjour.com
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO RECIPES
From recipesfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love