Pesto Stuffed Chicken
IntroductionSomething I just whipped up in the kitchen. Everything I did was to taste so the measurements are rough estimates. Something I just whipped up in the kitchen. Everything I did was to taste so the measurements are rough estimates.
2 Chicken Breasts, boneless & skinless
4 Tbls. chopped basil
1/4 C. Almonds (or other nuts)
4 Cloves garlic
1/8 C Asiago Cheese (or other dry cheese)
1 Tbls. Olive Oil
Italian Dressing (optional)
-You can also do this in a bowl with a whisk but you will have to chop all the ingredients into much smaller pieces.
-I also found that the cheese balances out the garlic so if you used too much garlic add a little more cheese.
-Pesto: In food processor combine basil, almonds, garlic, olive oil and asiago cheese. Blend for about 1 minute or until finely processed
-Pound out chicken breasts to where they are about 6 inches in width.
-Place chicken in pan and coat with italian dressing.
-Place in refrigerator for at least 30 minutes.
-Spread half of the pesto mix onto inside of a chicken breast. Evenly coat and roll up chicken breast. Place seam side down.
-Repeat with other chicken breast.
-Thoroughly coat chicken breasts with bread crumbs.
-Place in oven for 20 minutes or until done.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SHAPELYSHELLY.