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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
Cheesy Spinach Stuffed Chicken Breasts
Creamy and cheesy Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove then finishing it off in the oven ensures it is perfectly cooked in the center.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED CHICKEN INGREDIENTS:
►3 large chicken breasts, boneless, skinless
►3/4 tsp salt
►1/2 tsp Black Pepper
►1/2 tsp Garlic Powder
►1/2 tsp paprika
►1 1/2 Tbsp olive oil
►4 oz cream cheese
►1 Tbsp mayonnaise
►2 garlic cloves, pressed
►1/4 tsp salt
►1 1/2 cups (1.5 oz) baby spinach leaves, chopped
►1/4 cup mozzarella cheese
►1/4 cup parmesan cheesed
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 How to make the chicken filling
1:43 How to prep the chicken
2:16 How to stuff and seal the chicken
3:16 How to season the chicken
3:50 Sauteing the chicken
4:37 Baking the chicken in the oven
5:02 Taste test
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Stuffed Chicken Breast With Mozzarella, Sun Dried Tomatoes and Basil
I use this stuffing technique for chicken, steak and pork chops. Be creative about what you put inside: try sautéed spinach and mushrooms or capers, parsley and lemon zest.
Serves 4
6 sun dried tomatoes halves in oil, drained and chopped
2 ounces fresh mozzarella, chopped
10 large basil leaves, chopped
Zest from 1 lemon
2 8-ounce boneless, skinless chicken breasts, trimmed of extra fat
2 teaspoons olive oil
Salt and pepper
Preheat oven to 350 degrees. In a small bowl, mix together tomatoes, mozzarella, basil, and lemon zest. Taste and season with salt and pepper if desired.
Using a pairing knife, start a thickest part of chicken and make a pocket lengthwise in the chicken. Using fingers, stuff chicken with mozzarella filling. Repeat with remaining chicken breast. Season chicken with salt.
Heat a medium stainless steel skillet over medium high heat. Add olive oil and once hot, add chicken breasts. Sear on both sides until brown. Place chicken on a rimmed baking sheet and bake until centers are hot and reach 160 degrees on an instant read thermometer, about 15 to 20 minutes. Let chicken rest 5 minutes. Slice chicken into rounds and serve hot.
Nutritional information per serving:
Calories: 179; total fat: 6g; cholesterol: 75mg; sodium (not including additional seasoning): 127mg; carbohydrate: 1g; total dietary fiber: 0g; protein: 29g
Chicken Pesto Roll-Ups Recipe - Easy Stuffed Chicken
These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! These taste like fine dining with Tuscan flavors but they are so easy to make.
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INGREDIENTS FOR CHICKEN ROLL-UPS:
4 med/large (2 lbs) chicken breasts,
Garlic Salt, to taste
Black Pepper, to taste
½ cup (8 Tbsp) Pesto sauce (We love Costco's pesto!)
8 oz Shredded mozzarella cheese (reserve 2 oz for topping)
1 large or 2 medium tomatos, thinly sliced into 12 rings
1 cup cherry tomatoes, optional
Fresh basil leaves, shredded, optional garnish
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Chicken breast that don’t suck. ????
Stuffed Chicken Breast
@melissajorealrecipes
Recipe:
Garlic Butter Stuffed Chicken ( Kiev Style)
Our garlic butter stuffed chicken breast a different form of chicken kiev. Made with a delicious combination of boneless skinless chicken breasts stuffed with butter, garlic, and parsley, they are to die for.
Of course, you can add the spices of you choice too
Give them a try and let us know what you think.
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