MOZZARELLA PESTO STUFFED CHICKEN BREASTS

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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

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