Mozzarella Pesto Stuffed Chicken Breasts

By carvalhohm2

Ingredients

• Homemade Pesto, if desired:
• 1 cup firmly packed fresh basil leaves
• 2 tablespoons pine nuts
• 1 clove garlic
• 1/4 cup olive or vegetable oil
• 1/3 cup grated Parmesan cheese
• Chicken:
• 4 boneless skinless chicken breasts
• 1 cup Homemade Pesto or purchased basil pesto
• 4 slices (1/2 inch thick) mozzarella cheese
• 1 cup plain bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• Toothpicks

Details

Servings 4
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1 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.

2 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

3 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.

4 Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.

5 In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.

6 Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

For more flavor, add 1 teaspoon dried basil leaves to the bread crumb mixture.

To make this recipe quicker, omit the bread crumbs and cook the chicken in a skillet that has been drizzled with olive oil.