Pesto Chicken Stuffed Garlic Bread Recipe By Tasty

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PESTO GARLIC BREAD RECIPE



Pesto Garlic Bread recipe image

Pesto Garlic Bread recipe yields cheesy, soft bread loaded with Basil pesto and minced garlic. Hands down the easiest way of making bread, which is baked and can be made in minutes.

Provided by Sujatha Muralidhar

Categories     Dinner

Time 20m

Number Of Ingredients 4

4 bread roll
1/4 Cup basil pesto
2 tbsp garlic (minced)
1/2 Cup mozzarella cheese

Steps:

  • Preheat the oven for 350°F.
  • Slice the bread evenly from the top leaving half an inch at the bottom.
  • Combine basil pesto and garlic.
  • Stuff pesto mixture on to the bread.
  • Sprinkle grated cheese over the top.
  • Bake them for about 10 minutes or until cheese melts down.
  • Serve Pesto Garlic Bread immediately.

Nutrition Facts : Calories 110 kcal, Carbohydrate 3 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 237 mg, ServingSize 1 serving

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY



Pesto Chicken-stuffed Garlic Bread Recipe by Tasty image

Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

13.8 oz pizza dough, 2 packages
½ cup pesto
2 cups shredded mozzarella cheese
1 ½ cups chicken, cooked and shredded
½ cup butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pepper
3 tablespoons fresh parsley, chopped
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  • Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  • Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  • Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  • Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  • Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  • Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  • Remove from loaf pan and let cool.
  • Top with parsley (optional), slice and serve.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY



Chicken Parmesan-Stuffed Garlic Bread Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Tasty

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 12

1 boneless, skinless chicken breast
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumb
1 cup oil, for frying
1 large baguette
10 slices mozzarella cheese
marinara sauce
⅓ cup butter, melted
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated parmesan cheese

Steps:

  • Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
  • Place the flour, eggs, and bread crumbs into 3 separate bowls.
  • Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
  • Repeat with the remaining chicken.
  • Heat the oil in a pan over medium heat to 350˚F (180˚C).
  • Preheat oven to 350°F (180˚C).
  • Fry the breaded chicken strips until both sides are golden brown.
  • Remove from heat and drain on a paper towel.
  • Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
  • Hollow out the insides of the baguette pieces with a knife.
  • Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
  • Push the rolled chicken strips into a baguette piece.
  • Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
  • In a small bowl, mix together ingredients for garlic butter.
  • Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
  • Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
  • Remove the foil and serve with marinara!
  • Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
  • Enjoy!

PESTO STUFFED BREAD



Pesto Stuffed Bread image

Provided by Michelle Minnaar

Categories     Starter

Time 25m

Yield 8

Number Of Ingredients 4

1 baguette (65cm/26in in length)
100g (1 cup) pesto
100g (3 oz) mozzarella cheese, grated
30g (1 oz) parmesan cheese, grated

Steps:

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Using a serrated knife, make a cut into the bread until it almost reaches the bottom. Repeat the process, making 2.5cm (1in) "slices".
  • Slather the slices with as much pesto as your your heart desires.
  • Cram the slices with mozzarella and finish it off with a sprinkle of parmesan cheese.
  • Bake in the oven for 15 minutes or until the bread is golden and the cheese is melted.

Nutrition Facts : ServingSize 1 serving, Calories 100 calories, Sugar 1 g, Sodium 185 mg, Fat 6.8 g, SaturatedFat 2 g, Carbohydrate 5.6 g, Protein 4.4 g, Cholesterol 8 mg

PESTO STUFFED BAKED CHICKEN RECIPE



Pesto Stuffed Baked Chicken Recipe image

Provided by Tastefully Simple

Time 45m

Yield Makes 6 servings. Or 4 servings and 2 leftover servings.

Number Of Ingredients 9

2 tablespoons Dried Tomato & Garlic Pesto Mix
2 tablespoons water
1½ tablespoons olive oil
1 tablespoon grated Parmesan cheese, optional
6 (5-6 ounce) boneless skinless chicken breasts
1 cup shredded mozzarella cheese
½ cup plain panko bread crumbs
1/3 cup butter, melted
1½ tablespoons Garlic Garlic Seasoning

Steps:

  • In medium microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, water and oil. Microwave on HIGH 1 minute. Let stand 5 minutes. Stir in Parmesan cheese, if desired. Cut a 3-inch slit along one side of each chicken breast, creating a pocket. Season with salt and pepper as desired. Add cheese and bread crumbs to cooled pesto; salt and pepper as desired. Stuff chicken with mixture. Place in a greased 13x9-inch baking dish. Preheat oven to 400°F. In small bowl, combine butter and Garlic Garlic™ Seasoning; pour over chicken. Bake until internal temperature of chicken reaches 165°F on an instant-read food thermometer, about 25 minutes. Makes 6 servings. Or 4 servings + 2 leftover servings. Serve with Green Bean & Bacon Salad. Make Ahead & Freeze: Prepare through step 2. Wrap each breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3, placing chicken in a greased 13x9-inch baking dish. For remix Pesto Chicken Wraps recipe: Place 2 leftover chicken breasts in a storage container. Refrigerate up to 2 days.

CHEESY PESTO STUFFED CHICKEN



Cheesy Pesto Stuffed Chicken image

This Cheesy Pesto Stuffed Chicken is the ultimate dinner recipe! Ready in 30 minute or less, this dish is packed with flavor and so easy to make. It combines boneless, skinless chicken breasts with basil pesto, grape tomatoes, and two types of cheese. Perfect for weekday dinners or date nights in....if you're looking for an easy, delicious twist on dinner, you'll love this stuffed chicken recipe!

Provided by Cathy Trochelman

Categories     Main Dishes

Time 30m

Number Of Ingredients 9

4 Tbsp. olive oil
6 boneless skinless Heritage Farm chicken breasts
6 slices Roundy's provolone cheese
1 jar basil pesto
3 Tbsp. butter
3 Tbsp. lemon juice
1/2 c. shaved parmesan cheese
1/2 c. halved grape tomatoes
2 Tbsp. fresh basil

Steps:

  • Preheat oven to 400°.
  • Slice each chicken breast along one side to create a pocket. Be sure not to cut the chicken breasts all the way through.
  • Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. pesto. Pinch chicken breasts closed and use toothpicks to secure.
  • In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
  • Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
  • Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through. Remove from oven; sprinkle with shaved parmesan.
  • Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
  • Top with halved tomatoes and fresh basil.

Nutrition Facts : Calories 354 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 31 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 511 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

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