PESTO-MOZZARELLA STUFFED CHICKEN BREASTS
A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.
Provided by Alskann
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat grill to high heat.
- Oil grill with light coat of oil (for charcoal oil before heating).
- Rinse chicken;pat dry.
- With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
- Season chicken with pepper.
- Spread 1 tablespoon pesto into each pocket.
- Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
- Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
- Lay chicken on oil grill. Close lid.
- Cook until browned on bottom (about 7 minutes).
- Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
- Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
MOZZARELLA PESTO STUFFED CHICKEN BREASTS
It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.
Provided by By Angie McGowan
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
- Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
- In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
- Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.
Nutrition Facts : Calories 720, Carbohydrate 27 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 2 g, Protein 53 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 1/2 g
PESTO-MOZZARELLA STUFFED CHICKEN BREASTS RECIPE - (4/5)
Provided by sheilaolim
Number Of Ingredients 5
Steps:
- 1. Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). 2. While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tbsp. pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly. 3. Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling), about 15 minutes total.
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