Mozzarella Pesto Stuffed Chicken Breasts
Looking for a new idea for boring chicken breasts?
Yield: Serves 4
Mozzarella Pesto Stuffed Chicken Breasts
5.00 stars (1 reviews)
Loading...Ingredients:
Homemade Pesto
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
Chicken
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
Directions:
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.
