MINT PESTO-STUFFED CHICKEN BREASTS
Always looking for way the fix chicken that is not boring. Mint and parsley take the place of traditional basil in the springy pesto that's tucked inside these chicken breasts. Don't be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the...
Provided by Dave Smith
Categories Chicken
Number Of Ingredients 17
Steps:
- 1. Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
- 2. Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto. (Chicken can be made to this point up to 1 day ahead. Cover and refrigerate.)
- 3. Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat.** Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram. (Vegetables can be made to this point up to 1 day ahead. Cover and refrigerate.)
- 4. Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken. (If chicken and vegetables have been made ahead, bring to a simmer on stovetop before baking.)
- 5. Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
- 6. Cook vegetables in skillet first, and then transfer them, along with broth, to dish; arrange chicken on top. Cover tightly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mubiru Denis
[email protected]This recipe is a great way to introduce kids to new flavors. The pesto is not too spicy and the chicken is mild. My kids love it!
Jay Hayes
[email protected]I love that this recipe is so healthy. The chicken is lean and the pesto is made with fresh herbs. It's a great way to get your daily dose of vegetables.
ndidi godfrey
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Ismael J
[email protected]I've made this recipe several times and it's always a hit. I usually use store-bought pesto, but I've also made my own. Both ways are delicious.
Shah Shah
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and juicy, and the pesto is so flavorful. I highly recommend it.
Oc Narchii
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The pesto was not overpowering and the chicken was cooked perfectly.
Godfrey Mwangi
[email protected]This recipe is a great way to use up leftover pesto. I always have a jar of pesto in my fridge, so it's nice to have a recipe that I can use it in.
Josh Postin
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it. The chicken was so moist and flavorful, and the pesto was the perfect complement.
Sandee
[email protected]This is one of my favorite weeknight meals. It's quick and easy to make, and it's always a crowd-pleaser. I usually serve it with roasted vegetables and mashed potatoes.
Som Waiba
[email protected]I love that this recipe is so versatile. You can use different types of pesto, different fillings, and even different cooking methods. I've tried it with sun-dried tomato pesto and goat cheese, and it was amazing.
Md Sajadul
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The pesto is so easy to make and it really elevates the dish.
Rodney Ford
[email protected]This recipe was absolutely delicious! The pesto was so flavorful and the chicken was cooked perfectly. I will definitely be making this again.