PESTO-STUFFED CHICKEN BREASTS RECIPE - BETTYCROCKER.COM
Enjoy your favorite summer flavors any time of year with these easy stuffed caprese chicken breasts.
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 15 minutes
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 , CarbohydrateContent 9 g, CholesterolContent 135 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 50 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 0 g, TransFatContent 0 g
PESTO-STUFFED CHICKEN BREASTS RECIPE | ALLRECIPES
This stuffed chicken breast recipe uses minimal ingredients for a fast-to-fix weeknight dinner. Serve with pasta of your choice if desired. I use cantanzaro herbs from the Savory Spice Shop®, but feel free to use Italian seasoning.
Provided by thedailygourmet
Categories Meat and Poultry Chicken Breast
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 8
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).
Nutrition Facts : Calories 417.5 calories, CarbohydrateContent 5.6 g, CholesterolContent 97.5 mg, FatContent 26.3 g, FiberContent 1.4 g, ProteinContent 39.1 g, SaturatedFatContent 9.5 g, SodiumContent 1452.4 mg, SugarContent 0.4 g
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