By Angela McGowan
Looking for a new idea for boring chicken breasts?
Yield: Serves 4
Mozzarella Pesto Stuffed Chicken Breasts
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.
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