Parmesan Crusted Pesto Stuffed Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
9 tbsp Parmesan Cheese, shredded 1/4 tsp Sea Salt 1/4 tsp Pepper, black 1/4 tsp Garlic powder 1/2 tsp Parsley, dried 1 large Egg, fresh, whole, raw 4 tbsp Mezzetta Basil Pesto 4 large chicken breasts, raw (NOT INCLUDED IN NUTRITION CALC.)
1. Mix parmesan cheese and spices in medium bowl.
2. Beat egg in separate small bowl.
3. Pat chicken breasts dry with paper towels. One one side of chicken, brush with egg wash then spread with one tbsp of parmesan mixture. Place this side down on the greased baking pan. On the top-facing side of the chicken, cut a slit or well in the chicken and put 1 tbsp of pesto in the slit. Brush chicken with egg wash and spread another 1 tbsp of parmesan mixture on top. Repeat with remaining chicken breasts.
4. Bake at 400 degrees Fahrenheit for about 26 minutes until center of chicken is cooked (165 degrees Fahrenheit).
Serving Size: Makes 4-5 servings depending on size of chicken breasts
2. Beat egg in separate small bowl.
3. Pat chicken breasts dry with paper towels. One one side of chicken, brush with egg wash then spread with one tbsp of parmesan mixture. Place this side down on the greased baking pan. On the top-facing side of the chicken, cut a slit or well in the chicken and put 1 tbsp of pesto in the slit. Brush chicken with egg wash and spread another 1 tbsp of parmesan mixture on top. Repeat with remaining chicken breasts.
4. Bake at 400 degrees Fahrenheit for about 26 minutes until center of chicken is cooked (165 degrees Fahrenheit).
Serving Size: Makes 4-5 servings depending on size of chicken breasts
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 9.3 g
- Cholesterol: 27.1 mg
- Sodium: 400.2 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.5 g
- Protein: 4.9 g
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