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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
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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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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Chicken breast Recipe -Easy Pepperioni Pizza Stuffed Chicken breast
Chicken breast stuffed with Spinach, Pesto, Fresh Mozzarella, Pepperoni and Parmesan cheese. Follow Foodartfitness on ig to see the recipes first. This is the video only, the Full written recipe will be on my website shortly. Please Subscribe if you enjoy! Thank you!!!
Pesto and Lemon Grilled Chicken Recipe
For the full recipe and all the details, including links to the crust visit my blog post at:
I'm in love with this bright and fresh basil pesto and lemon marinade. It has a generous hit of garlic, red pepper flakes, and fresh lemon to create a zesty chimichurri-like combination. I scoop it on top of pretty much everything - grilled pesto chicken, seafood or fish, tofu, beef, and veggies! You name it!
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Chicken stuffed with mozzarella & pesto
This is so quick and delicious a real favourite in our house !
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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