Cream Cheese Pesto Stuffed Chicken Breasts Recipe Eatingwell Preheat oven to 400 degrees f. coat a rimmed baking sheet with cooking spray. combine cream cheese, pesto and pepper in a small bowl with a fork. cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. open up each breast and place one fourth of the filling in the center. Season with salt and pepper. step 2: bread the chicken. beat egg with a fork in a bowl. place breadcrumbs in a shallow glass dish. dip each chicken breast in the beaten egg, then coat in the breadcrumbs. step 3: cooking the chicken. heat oil (cooking oil or olive oil) in a large skillet over medium high heat.
Cheesy Pesto Stuffed Chicken вђ Lemon Tree Dwelling Add the chicken; cook until golden on one side, 2 to 3 minutes. flip the chicken and reduce the heat to medium low; cover and cook until an instant read thermometer inserted in the thickest portion registers 165°f, 7 to 10 minutes more. transfer to a cutting board and let rest for 5 minutes. Instructions. preheat oven to 350 degrees f. using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket. rub oil, salt and pepper to the outside of the chicken breasts. place half tablespoon of pesto in each chicken pocket and spread it evenly. Preheat oven to 375 degrees f. coat a large rimmed baking sheet with cooking spray. make crosswise cuts every 1 2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. sprinkle chicken with 1 4 teaspoon each salt and pepper. fill the cuts alternately with tomato and mozzarella slices. Preheat oven to 400°f. coat a rimmed baking sheet with cooking spray. combine cream cheese, pesto and pepper in a small bowl with a fork. cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. open up each breast and place one fourth of the filling in the center.
Comments are closed.