Pesto Stuffed Chicken With Cream Cheese Kylee Cooks 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. 1. combine cream cheese, pesto & pepper in a small bowl with a fork. full recipe. make a pocket in the chicken: cut along the thin side, lengthways, without going all the way through. full recipe. add the pesto cream cheese mixture to each chicken breast. you can press the edges together to seal, or use toothpicks.
Easy Baked Pesto Chicken Yummiesta Cook the chicken. in a large skillet, melt the butter. any skillet will do, a non stick or a cast iron skillet will work. season the chicken breasts and cook at medium high heat until browned and done. (about 3 4 minutes per side – needs to be 165f in the middle). remove to a plate and keep warm. make the sauce. 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. Lift the top flap of one of the chicken breasts open and spread an ounce of cream cheese in the middle. spread about 1 tsp of the pesto over the cream cheese. add 1 4 cup roasted red peppers and finally 1 4 cup of the cheese. repeat until all of the chicken breasts have been stuffed. close the chicken breasts and use two toothpicks to hold it shut. Add a few basil leaves and top with mozzarella cheese and seal the chicken with a toothpick. cook the chicken. heat a large skillet with olive oil; add the chicken gently and sear the chicken to golden on both sides for about 4 5 minutes. simmer the flame and allow the chicken to cook for 8 10 minutes. serve.
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