Stuffed Chicken Breasts With Pesto Cream Sauce Recipes

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PESTO-STUFFED CHICKEN BREASTS



Pesto-Stuffed Chicken Breasts image

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

1/2 cup basil pesto
1/2 cup shredded Parmesan cheese (2 oz)
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
1/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 tablespoon balsamic vinegar
4 oz fresh mozzarella cheese, cut into 4 slices

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

CHICKEN WITH PESTO CREAM SAUCE



Chicken with Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 Servings

Number Of Ingredients 8

2 chicken breasts (3 ounces each), cut into 1-inch chunks
Salt and black pepper
1 red bell pepper, cut into chunks
1 cup prepared pesto
½ cup white wine
1½ cups heavy cream
Penne or fettuccine, cooked and drained
Grated Parmesan cheese (optional)

Steps:

  • 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN



Balsamic-Glazed Stuffed Chicken Breasts with Pesto and Parmesan image

Skinless chicken breasts stuffed with pesto, sun-dried tomatoes, mozzarella, and Parmesan cheese with a garlic-balsamic vinegar glaze.

Provided by TomOB

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breasts
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
6 teaspoons sun-dried tomato oil, divided
4 tablespoons shredded Parmesan cheese
8 tablespoons basil pesto
8 teaspoons drained and chopped oil-packed sun-dried tomatoes
1 cup shredded mozzarella cheese
toothpicks
⅓ cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
  • Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
  • While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
  • Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
  • Remove toothpicks and drizzle with pan juices to serve.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 15.4 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 1.4 g, Protein 39.2 g, SaturatedFat 10.2 g, Sodium 651.6 mg, Sugar 9.6 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

MOZZARELLA PESTO STUFFED CHICKEN BREASTS



Mozzarella Pesto Stuffed Chicken Breasts image

It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.

Provided by By Angie McGowan

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

1 cup firmly packed fresh basil leaves
2 tablespoons pine nuts
1 clove garlic
1/4 cup olive or vegetable oil
1/3 cup grated Parmesan cheese
4 boneless skinless chicken breasts
1 cup Homemade Pesto or purchased basil pesto
4 slices (1/2 inch thick) mozzarella cheese
1 cup Progresso™ plain bread crumbs
1 teaspoon salt
1 teaspoon pepper
Toothpicks

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.

Nutrition Facts : Calories 720, Carbohydrate 27 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 2 g, Protein 53 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 1/2 g

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO



Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

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

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

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

BACON WRAPPED PESTO CHICKEN



Bacon Wrapped Pesto Chicken image

Chicken with pesto wrapped in bacon. My husband and even my 2-year-old daughter love this chicken! Easy to make, yet tastes like you've spent hours in the kitchen. Simply delicious!

Provided by dawna715

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breast halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
½ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. Pour the vegetable oil over the chicken breasts.
  • Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 419.5 calories, Carbohydrate 1.1 g, Cholesterol 82.2 mg, Fat 32.1 g, Fiber 0.4 g, Protein 30.7 g, SaturatedFat 6.3 g, Sodium 389.2 mg

STUFFED CHICKEN BREASTS WITH PESTO CREAM SAUCE



Stuffed Chicken Breasts with Pesto Cream Sauce image

Make and share this Stuffed Chicken Breasts with Pesto Cream Sauce recipe from Food.com.

Provided by Geema

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

6 small boneless chicken breast halves
6 stalks asparagus
3 ounces colby cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup pine nuts, finely chopped
3 eggs, lightly beaten
salt and pepper
7 ounces pesto sauce, oil drained if needed
1 cup heavy cream

Steps:

  • Pound chicken breasts to an even 1/4 inch thickness and set aside.
  • Snap off tough bottoms of asparagus.
  • Place in boiling water and cover for 1 minute.
  • Drain, rinse with cold water; then pat dry.
  • Cut asparagus 3 inch lengths.
  • Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
  • Set aside.
  • Combine bread crumbs, parmesan and pine nuts in a bowl.
  • In another bowl beat eggs with a fork.
  • Season chicken breasts with salt and pepper.
  • Place a stick of colby and an asparagus spear next to one long edge of each breast.
  • Roll breast around ingredients tucking in ends to form a neat package.
  • Secure with a toothpick if necessary.
  • Dip each package in egg and then in breadcrumb mixture.
  • Make a double coating by dipping again into egg then crumbs.
  • Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
  • While the chicken is baking combine pesto and cream in a small saucepan.
  • Bring to a boil and reduce 2 minutes until lightly thickened.
  • Serve pesto cream sauce over stuffed chicken breasts.

Nutrition Facts : Calories 599.1, Fat 39.7, SaturatedFat 17, Cholesterol 255, Sodium 466.1, Carbohydrate 18.9, Fiber 2.4, Sugar 2.7, Protein 42.2

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 RICE-STUFFED CHICKEN



Pesto Rice-Stuffed Chicken image

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE



Chicken Breasts Stuffed With Pesto and Cheese image

I found this recipe on another website and modified it suit our liking. Some of the "stuffing" may spill out while cooking, but can be incorporated in the sauce. Easy and delicious

Provided by Lusil

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 -6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/2 cup boursin cheese
1/3 cup prepared pesto sauce, plus
4 teaspoons prepared pesto sauce
1/4 cup green onion, finely chopped
2 tablespoons olive oil
flour
salt and pepper
1/2 cup dry white wine
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees.
  • Combine Boursin, 1/3 cup of pesto and onions in a small bowl.
  • Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast).
  • Fold the chicken breast in half and gently pound edges to slightly seal.
  • Heat olive oil in a large skillet on medium high heat.
  • Carefully dredge chicken in flour, and salt and pepper.
  • Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven).
  • Remove and drain on paper towels.
  • To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom.
  • Once the sauce has come to a boil remove from heat.
  • Place chicken in a 3 x 11 casserole dish.
  • Pour sauce over the chicken and dollop each breast with a teaspoon of pesto.
  • Bake for 15 to 20 minutes.

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS



Pesto-Mozzarella Stuffed Chicken Breasts image

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

4 boneless skinless chicken breasts
1/2 tablespoon fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smalle)
1/2 cup roasted red pepper, sliced

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.

STUFFED CHICKEN WITH PESTO & CREAM CHEESE



Stuffed Chicken With Pesto & Cream Cheese image

Make and share this Stuffed Chicken With Pesto & Cream Cheese recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 chicken breasts
1 tablespoon pesto sauce
4 tablespoons cream cheese
4 slices prosciutto

Steps:

  • Preheat the oven to 400°F.
  • Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
  • Bake for 10-15 minutes in a hot oven or until cooked through.

CREAMY PHILLY PESTO CHICKEN



Creamy PHILLY Pesto Chicken image

Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 30m

Yield 4

Number Of Ingredients 5

1 teaspoon oil
4 small boneless skinless chicken breasts
¼ cup PHILADELPHIA Cream Cheese Spread
⅓ cup 25%-less-sodium chicken broth
2 tablespoons pesto

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
  • Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM



Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

Provided by Grimms Restaurant T

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

Steps:

  • For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
  • Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
  • Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
  • While breasts are cooking make basil cream.
  • Sauté shallots in butter. Add wine and bring to a boil.
  • Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
  • Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
  • Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
  • Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
  • **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

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From dishitgirl.com


PESTO STUFFED CHICKEN RECIPE - YUMMY HEALTHY EASY
2020-05-17 Preheat the oven to 375°F. Cover the bottom of a baking sheet with parchment paper or tin foil sprayed with cooking spray. In a small bowl, combine the salt and pepper. Sprinkle and pat this mixture onto both sides of the chicken. On a large plate, place one chicken breast smooth side down, with the narrowest end closest to you.
From yummyhealthyeasy.com


EASY PESTO STUFFED CHICKEN BREAST - COOKIN' WITH MIMA
2022-03-27 Heat a large skillet with olive oil; add the chicken gently and sear the chicken to golden on both sides for about 4-5 minutes. Simmer the flame and allow the chicken to cook for 8-10 minutes. Serve. Serve the pesto mozzarella stuffed chicken once done.
From cookinwithmima.com


STUFFED CHICKEN BREASTS - SPEND WITH PENNIES
Cheese stuffed chicken breasts in a creamy spinach sauce, this recipe is easy and so delicious! Chicken breasts are filled with cheese, baked, and served in a simple creamed spinach sauce. While it’s really easy to make this meal seems elegant and is perfect served with rice or potatoes. Ingredients. CHICKEN Boneless skinless breasts are ...
From spendwithpennies.com


PESTO STUFFED CHICKEN (WITH CREAM CHEESE) - KYLEE COOKS
2020-08-04 Step 1: Make the filling, stuff the chicken. Combine cream cheese, basil pesto and pepper in a small bowl with a fork. Create a pocket in the chicken: Cut along the thin side, lengthways, without going all the way through. Add the pesto/cream cheese mixture to each chicken breast.
From kyleecooks.com


THE 25 BEST STUFFED CHICKEN BREAST RECIPES - GYPSYPLATE
2022-07-27 19. Bacon Wrapped Stuffed Chicken Breast. Bacon Wrapped Stuffed Chicken Breasts are an insanely delicious one-pan recipe that is very easy to make! It’s made with, a combination of three cheese stuffing with flavorful seasoning, and perfectly roasted with potatoes, making this a super hearty meal.
From gypsyplate.com


PESTO CREAM CHEESE STUFFED CHICKEN BREAST | FEASTY
Pesto stuffed chicken airfried in breadcrumbs. By Turtle Creek Foodie (@turtlecreek.foodie). 8 ingredients, including 1/2 block cream cheese, 2 tbsp pesto , and 2 …
From feastyrecipes.com


CREAM CHEESE & PESTO STUFFED CHICKEN BREAST RECIPE
2. Combine cream cheese, pesto and pepper in a small bowl with a fork. 3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal.
From recipes.sparkpeople.com


PESTO STUFFED CHICKEN BREASTS - CLASSIC-RECIPES
2017-07-17 Spread about 1 tablespoon of pesto on each chicken breast and roll up. Dip the chicken rolls gently into the beaten egg to coat and then coat thoroughly with the bread crumb mixture. Bake for 30 to 35 minutes, or until cooked through. Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat.
From classic-recipes.com


PESTO STUFFED CHICKEN - DANCE AROUND THE KITCHEN
2020-07-23 This stuffed chicken breast is juicy, cheesy, creamy and full of pesto flavor! It's a low-carb, keto-friendly way to enjoy all that pesto season has to offer!! Jump to Recipe. Anyone else out there have a "wannabe" green thumb? That is SO me. But I can't seem to keep one hanging basket of flowers alive more than a week.
From dancearoundthekitchen.com


PESTO MOZZARELLA AND TOMATO STUFFED CHICKEN BREASTS (WITH VIDEO)
Top with 1/4 cup of grated mozzarella and a few spinach leaves. Sprinkle with salt and pepper and drizzle on a bit of olive oil. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil. When olive oil is sizzling, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn.
From laughingspatula.com


PESTO STUFFED CHICKEN BREAST | NORINE'S NEST
This will create your pocket. Spread 1 Tablespoon of prepared Pesto onto the inside bottom of the chicken breast. Stuff 2-3 Tablespoons of grated mozzarella cheese into the pocket of the chicken breast. Secure the pocket closed using a toothpick or metal skewer. Place chicken bottom side down on the grill.
From norinesnest.com


CREAMY CHICKEN PESTO PASTA - CRAVING HOME COOKED
2022-07-24 Lower the heat and cook: Once the chicken and pasta mixture has come to a boil, lower the heat to medium-low. Then allow it to cook for about 15-20 minutes or until the pasta is cooked through, stirring occasionally. Add the cheese: Once the pasta is cooked, stir in the Parmesan cheese.
From cravinghomecooked.com


PESTO CREAM CHEESE STUFFED CHICKEN BREAST | FEASTY
Once stuffed, season your chicken breasts with your galena street chicken rub. Step 4. Roll up your chicken breast in aluminium foil tightly, squeeze the ends of the foil to enclose and place in the fridge for 2 hours so they become firm. Step 5. After 2 …
From feastyrecipes.com


PESTO STUFFED CHICKEN BREAST - EAT LIVE AND LOVE CLEAN
2022-04-06 This Pesto Stuffed Chicken Breast is so easy to put together if you have a pesto sauce on hand. And who doesn’t like a good pesto, right? Chicken breasts tend to be lean and can dry out quickly if not prepared just right. Pesto sauce, though, is loaded with good fats and will help keep the chicken breast moist while baking—and it tastes ...
From eatliveloveclean.ca


PESTO CHICKEN WITH BASIL TOMATO CREAM – ERICA'S RECIPES
2015-04-16 Remove from the grill and set aside to rest. In a medium nonstick skillet, heat the olive oil. Add the garlic and cook just a minute to take the edge off. Add the wine and boil 2 minutes to reduce. Add the cream and simmer 5 minutes or until thickened. Stir in tomato, basil, and a good pinch salt.
From ericasrecipes.com


BAKED BASIL PESTO CHICKEN RECIPE - WHOLESOME YUM
2021-05-10 Season both sides with salt and pepper. Spread pesto over each chicken breast. Bake for 20 minutes. Top the chicken with mozzarella, then tomato slices. Bake for about 5 more minutes, until internal temperature reaches 165 degrees F (74 degrees C). Let the chicken rest for 5 minutes, then top with fresh basil to serve.
From wholesomeyum.com


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