Pesto Mozzarella Stuffed Chicken Breasts Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
• Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Steps:

• Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
• 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 tablespoon 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.
• 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.

Steps:

• Pre-heat oven to Gas Mark 6
• Down the side of each chicken slice to make a pocket, share the pesto between the 4 breast spooning it into each pocket. covering all the inside.
• Place 2 slices of mozarella into each pocket
• Place 2 slices of parma ham onto a chopping board slightly overlapping, put the chicken breast onto the ham and wrapp as tightly as you can get it, repeat with the remaining breasts.
• Place the chicken onto a baking tray, sprinkle with chilli flakes and cook for about 25 minutes or until chicken is cooked.
• serve with Asparagus and mash, or anything you fancy, Hope you enjoy !

Steps:

• Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto.
• Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.

Steps:

• Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
• Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
• Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
• Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

Steps:

• Mix flour, basil and oregano in a medium bowl and set aside.
• Slice each chicken breast length wise about half way through - making a pocket.
• Stuff each chicken breast evenly with minced garlic, bacon, sun dried tomato, spinach, and mozzarella.
• Close each chicken breast with tooth picks.
• Coat both sides of chicken breasts with the seasoned flour.
• Heat the vegetable oil in a skillet over medium heat, add chicken breasts.
• Cook each side until done(about 15 minutes total).

Steps:

• Preheat oven to 425 degrees. Cut bacon slices into 3rds. Slice tomato into 3 slices. Butterfly chicken breasts cutting almost in half. Cut slices of cheese in half.
• Lay 1 1/2 slices of tomato in each chicken breast. Top that with both halves of cheese placed end to end on each breast. Sprinkle each breasts on the inside with garlic and onion powders and pepper. Close chicken breasts. Sprinkle each breasts on top with small amount of rosemary or if using fresh pull off a couple leaves and place on top of each breasts. Lay bacon across each breasts. Tuck any overlay of bacon underneath breasts. Secure bacon with toothpicks.
• Place breasts in shallow baking dish. Bake for 45 minutes. Remove bacon (and fresh rosemary leaves if used). Place chicken back in oven for additional 8-10 minutes to brown. While waiting for chicken, place any uncooked bacon in the microwave for a few seconds to completely cook. Serve chicken with crumbled bacon on top.

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
• Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
• Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
• Place chicken in the prepared casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).