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How To make Chicken Breasts Stuffed with Pesto Butter
6 boneless chicken breasts
Flattened to 1/8 "
1/2 cup fresh basil leaves :
washed & dried
1/4 cup grated parmesan cheese
1 garlic clove minced
1/2 cup butter :
room temperature
1/3 cup all purpose flour seasoned w/ salt/pepper
1 egg -- well-beaten
3/4 cup fine bread crumbs
2 tablespoons Butter (for serving day)
2 tablespoons Olive Oil :
(for serving day)
Cooking Day Instructions:
Flatten chicken breasts to 1/8" thickness. In a food processor or blender, combine basil, cheese and garlic. Mix until a thick paste is formed. Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3" square. Chill until firm. (to quick chill, place in freezer for 10-20 minutes). Slice chilled square into sticks, approximately 1/2-inch wide and three inches long. Lay out the flattened chicken breasts. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter. Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in bread crumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere. At this point chicken rolls may be frozen. Wrap each chicken roll in plastic wrap, and place in freezer bags. Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator. thaw completely. In large saute pan, heat butter and olive oil on medium-medium high. Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides. Place in a lightly greased baking dish and bake in a pre-heated 350 degree oven for approximately 40-45 minutes, or until meat is white all the way through. (Be careful not to overbake)
Posted to the Friendly-Freezer list Digest #411 by "James Jay Shields" <js9596@eznet.net>
How To make Chicken Breasts Stuffed with Pesto Butter's Videos
Stuffed Chicken Parmesan Recipe (with Gluten Free Option)
Stuffed Chicken Parmesan is crisp on the outside and so juicy on the inside. You will savor every bite of this easy chicken parmesan recipe!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????Ingredients for Stuffed Chicken Parmesan:
►4 medium chicken breasts (1 1/2 lbs)
►1/3 cup all-purpose flour or gluten free flour (Namaste brand)
►3/4 tsp salt
►1/2 tsp black pepper
►2 large eggs, well beaten with a fork
►1/2 cup (1 oz) plain bread crumbs (or finely crushed GF cracker crumbs)
►1/3 cup (1 oz) finely grated parmesan cheese
►3 Tbsp extra light olive oil, plus more as needed
►2 cups marinara sauce (homemade or store-bought)
►6 oz (1 1/2 cups) shredded mozzarella cheese, divided (4 oz and 2 oz)
►Fresh basil to garnish
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The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
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Pesto and Sun-Dried Tomato Stuffed Chicken! #stuffedchicken #pesto #sundriedtomatoes #recipe ????
This pesto and sun-dried stuffed chicken breast with pan sauce recipe gets requested every week at my house!
Ingredients:
6 chicken breasts
1 large shallot diced
1 tbsp Dijon Mustard
1/2 cup chicken stock/broth
1/2-3/4 cup Pesto (recipe below)
Juice from half a lemon
2-3 tbsp unsalted butter
Grated Pecorino Romano cheese
12 slices of provolone cheese
Couple handfuls of baby spinach
Kosher salt
Black pepper
Kinder’s salt, pepper, garlic seasoning with paprika added
Olive oil
8.5 ounce jar of sun-dried tomatoes in oil
Dice up a large shallot, butterfly open a chicken breast and season with Kinder’s SPG with paprika. Spread on some pesto, sun dried tomatoes, provolone cheese, baby spinach, and fresh grated pecorino romano. Close up the chicken breast and add some olive oil in a large preheated pan on medium heat, I’m using a baking tray. Put in the stuffed chicken and cook for about 4 minutes then flip and cook for another 2-3 minutes. Pop it in a 350 degree oven for about 20 minutes until internal temp reaches 160. Remove the chicken from the pan and let rest. Put the pan back on medium heat and add the shallots, black pepper, Dijon mustard, squeeze of lemon, a half cup of chicken stock and a couple tablespoons of butter. Reduce by almost half. Pour over the chicken, plate it up and guys this one is incredible, so much flavor! Make this for your family.
@mobis-kitchen
Stuffed Chicken Breast
@melissajorealrecipes
Recipe:
Chicken Pesto Tomato Roll-Ups Recipe (Easy Stuffed Chicken)
This Chicken Recipe is full of flavor, stuffed with pesto, tomatoes and cheese and baked until juicy tender. It's a very easy stuffed chicken recipe that is very simple and quick to make, and it's a family and friends pleaser. You guys will really love this easy chicken recipe stuffed with pesto tomatoes and cheese.
KITCHEN UTENSILS
Cast iron pan :
Wooden cutting board :
INGREDIENTS
4 Chicken Breasts
salt and pepper to taste
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano
1 tsp paprika
8 Tbs pesto
1 large tomato
8oz mozzarella cheese
olive oil
1 Tbs butter
1 cup cherry tomatoes
1/2 tsp dried rosemary
BAKE 425F 12 to 15 mins. OR Until internal temperature reads 165F
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I can’t stop making this Pesto Chicken! #shorts
An easy baked basil pesto chicken recipe in just 25 minutes! Aromatic pesto, sweet tomatoes, and gooey mozzarella make pesto chicken breast juicy and flavorful.
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