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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>
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Cheesy Garlic Butter Mushroom Stuffed Chicken
Calling ALL Garlic Mushroom lovers… Garlic butter mushroom stuffed chicken with an optional creamy garlic parmesan sauce!
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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MOZZARELLA TOMATO & BASIL PESTO CHICKEN RECIPE
Delicious baked Mozzarella, Tomato & Basil Pesto Chicken. A super quick and easy meal idea. 3 minutes prep and 30 minutes in the oven!
Check out my links below for lots of family friendly recipes and hints, tips and tricks for picky eaters:
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Pesto-Stuffed Chicken – Bruno Albouze
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Stuffed Chicken Breast
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Recipe:
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
???? PRINT RECIPE HERE:
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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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