Spinach And Pesto Stuffed Chicken Recipes

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SPINACH AND PESTO STUFFED CHICKEN



Spinach and Pesto Stuffed Chicken image

I love pesto, parmesan and spinach so this is right up my alley. When I made it, I threw a minced garlic clove in the mix. I can never have enough garlic. I hope you enjoy. It's from the Favorite Brand Name Cookbook.

Provided by PSU Lioness

Categories     Chicken Breast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup Italian dressing, plus
2 tablespoons Italian dressing
1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves
1/4 cup grated parmesan cheese
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry
1 cup fresh breadcrumb
4 whole boneless chicken breasts, halved (about 2 lbs)

Steps:

  • In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
  • With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
  • Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
  • Broil, turning once, 7 minutes or until chicken is done.

Nutrition Facts : Calories 359.7, Fat 18.4, SaturatedFat 5.2, Cholesterol 95.5, Sodium 446.5, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 34.7

SPINACH PESTO CHICKEN BREASTS



Spinach Pesto Chicken Breasts image

I came up with this while trying to get my husband to eat more veggies.

Provided by DRAGONNKITTEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 ½ cups finely chopped fresh spinach
2 tablespoons basil pesto, or to taste
4 skinless, boneless chicken breast halves
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g

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.

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

PESTO STUFFED CHICKEN RECIPE BY TASTY



Pesto Stuffed Chicken Recipe by Tasty image

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

3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 oz shredded mozzarella cheese, shredded
3 tablespoons oil, for pan frying

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

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