CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
PESTO-STUFFED CHICKEN BREASTS
Enjoy your favorite summer flavors any time of year with these easy stuffed caprese chicken breasts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.
- Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.
- Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.
- Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.
Nutrition Facts : Calories 570, Carbohydrate 9 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 0 g
CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese
Provided by Julie Klink
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚C).
- Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
- Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
- Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
- Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
- Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
- Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
- Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
- Remove from loaf pan and let cool.
- Top with parsley (optional), slice and serve.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
PESTO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, sundried tomatoes, pesto, shredded mozzarella cheese, oil
Provided by Vaughn Vreeland
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 575 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams
EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
PESTO STUFFED CHICKEN THIGHS
A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!
Provided by Norahs Girl
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Spread a little pesto under the skin of each chicken thigh.
- Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
- Remove with slotted spoon and reserve whilst sautéing the remainder.
- Heat remaining oil in pan add onions and sauté for 3 minutes.
- Stir in tomatoes and tomato puree.
- Add basil leaves and simmer for 5 minutes.
- Stir in white wine and simmer for 5 minutes more.
- Season to taste.
- Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
- Bake at 375°F/190°C for 25 minutes.
- Garnish with some more basil leaves.
- Pesto Sauce: Liquidise all ingredients.
Nutrition Facts : Calories 1077.3, Fat 82.4, SaturatedFat 18.8, Cholesterol 179.4, Sodium 377, Carbohydrate 27.5, Fiber 7.3, Sugar 12.2, Protein 42.6
GRILLED PESTO STUFFED CHICKEN THIGHS
An economical, yet tasty meal. Chicken thighs are flavored with pesto, grilled and then served on Italian bread. For the pesto, I use my favorite, Recipe #220704.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Loosen skin from thighs to form a pocket; stuff with pesto.
- Season chicken with salt and pepper.
- Grill the chicken, turning once, until cooked through, about 35 minutes.
- Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
- Toast bread on grill.
- Serve chicken on bread, garlic side up.
PESTO RICE-STUFFED CHICKEN
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BACON-WRAPPED CHICKEN PESTO
I made this for a quick, yummy anniversary dinner and served with garlic Parmesan rice.
Provided by lexidoodlebug
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.
- Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.
- Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.
Nutrition Facts : Calories 465.9 calories, Carbohydrate 4 g, Cholesterol 105 mg, Fat 34.8 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 10.3 g, Sodium 991.5 mg, Sugar 0.4 g
PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
STUFFED CHICKEN THIGHS
Yummy! Chicken stuffed with seasoned bread crumbs, prosciutto and provolone! You can substitute breasts but the thighs give this dish a really nice flavor. Found this at www.ItalianFoodForever.com.
Provided by Realtor by day
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
- In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
- Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.
Nutrition Facts : Calories 929.3, Fat 68.3, SaturatedFat 25.8, Cholesterol 278.2, Sodium 1025.6, Carbohydrate 18.9, Fiber 1.6, Sugar 2.4, Protein 53.5
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- Preheat the oven to 395 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
- Place the chicken thighs between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Rub both sides of each chicken thigh with salt, pepper and Italian seasoning.
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