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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
Pesto Stuffed Chicken Breast - Breaded Chicken Breast Recipe
PESTO STUFFED CHICKEN BREAST (recipe below)
This pesto stuffed chicken breast is a wonderful way to add lots of flavor to the chicken breast with minimum effort. Use pesto out of the jar or homemade and make this in less than 30 minutes.
Get the full recipe with progress pictures here -
Ingredients
▢2 (1 lb) Chicken Breast
▢½ cup Pesto
▢½ tsp Salt
▢½ tsp Pepper
▢1 tbsp Oil cooking
▢1 tbsp Butter unsalted
Coating
▢½ cup (60 g) All-purpose flour
▢1 Egg large, beaten
▢1 cup Breadcrumbs
▢½ tsp Salt
▢½ tsp Pepper
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Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Chicken rolls are a dish made with chicken breasts seasoned with salt and pepper, stuffed with cheese and herbs. This is the best chicken I have ever eaten. It's so tender and juicy that it just melts in your mouth - perfect for a quick lunch or dinner.
Attention! We have added subtitles to the videos in your language for your convenience.
Ingredients:
2 boneless chicken breasts
½ tsp salt
½ tsp black pepper
½ tsp paprika
Ingredients for sauce:
2 tbsp mayonnaise
1 tsp mustard
Filling ingredients:
150 grams of cheese
2 garlic cloves
bunch of dill or parsley
----------------------------------------------------
Thanks for watching and Bon Appétit!
Pesto Stuffed Chicken
FULL RECIPE:
Here is what you'll need!
PESTO STUFFED CHICKEN
Servings: 3
INGREDIENTS
3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 ounces mozzarella cheese, shredded
3 tablespoons oil for pan frying
PREPARATION
On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
Slice each chicken breast horizontally along the side to create a pocket for the filling.
Stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
Heat oil in a skillet over medium heat.
Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through.
Serve warm and enjoy!
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MUSIC
Tango Twist
Licensed via Warner Chappell Production Music Inc.
Created by
The famous chicken breast rolls. Everybody loves them!
The famous chicken breast rolls. Everybody loves them!
Ingredients:
chicken breast - 900 g (31.74 oz)
salt - 10 g (0.35 oz)
black pepper - 7 g (0.25 oz)
for the filling:
cheese cream - 100 g (3.5 oz)
hard cheese -100 g (3.5 oz)
spinach - 200 g (7 oz)
granulated garlic - 5 g (0.18 oz)
tomato - 1 piece
for the sauce:
mayonnaise - 50 g (1.76 oz)
mustard - 25 g (0.9 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
hard cheese with parsley - 200 g (7 oz)
IN THE OVEN 180 °C (356 °F)/10 minutes
for the salad:
French baguette - 1 piece
olive oil - 25 ml (0.85 fl oz)
Fry over medium fire 5 min
cucumbers - 2 pieces
cherry tomatoes - 200 g (7 oz)
basil - 40 g (1.4 oz)
mozzarella - 80 g (2.82 oz)
red onion - 1 piece
olive oil - 15 ml (1 tbsp)
salt - 5 g (0.18 oz)
lemon juice - 15 ml (1 tbsp)
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Chicken stuffed with mozzarella & pesto
This is so quick and delicious a real favourite in our house !
This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste