Best 6 Chicken Breasts Stuffed With Pesto And Cheese Recipes

MOZZARELLA PESTO STUFFED CHICKEN BREASTS

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.

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

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.

PESTO STUFFED CHICKEN RECIPE BY TASTY

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!

PESTO TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
• Spread entire opens surface of chicken with 2 tablespoons pesto.
• Add 2 sliced tomatoes to half of the chicken.
• 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.
• Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
• For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

PESTO-STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH PESTO AND CHEESE

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.