Cheesy Ham Pesto Stuffed Chickenrobynne Recipes

PESTO CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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).

CHEESY HAM & PESTO STUFFED CHICKEN~ROBYNNE

Steps:

• Sprinkle chicken breasts with garlic salt. Place 3 or 4 slices of ham on each breast. Spread 1-2 teaspoons of pesto over ham and top with Swiss cheese. Fold chicken in half like a book. Set aside.
• To make coating combine all ingredients and mix thoroughly. Carefully coat chicken with, being sure not to lose any of the yummy stuffing. Heat oven to 300 degrees.
• In a large skillet, heat olive oil on medium heat and saute chicken on each side until nicely brown. Don't worry if all the cheese is not melted. Transfer chicken to a baking sheet and bake for 15-20 minutes or until cheese is melted and chicken is cooked through.