Mozzarella Pesto Stuffed Chicken Breasts

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 cup Basil, firmly packed fresh leaves
  • 1 clove Garlic

• Condiments

  • 1 cup Pesto or purchased basil pesto, Homemade

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive or vegetable oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Bread & Baked Goods

  • 1 cup Progresso plain bread crumbs

• Dairy

  • 4 slices (1/2 inch thick mozzarella cheese, thick
  • 1/3 cup Parmesan cheese, grated

• Other

  • toothpicks

Found on bettycrocker.com

Description

Ingredients

• 1 cup firmly packed fresh basil leaves
• 2 tablespoons pine nuts
• 1 clove garlic
• 1/4 cup olive or vegetable oil
• 1/3 cup grated Parmesan cheese
• 4 boneless skinless chicken breasts
• 1 cup Homemade Pesto or purchased basil pesto
• 4 slices (1/2 inch thick) mozzarella cheese
• 1 cup Progresso™ plain bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• Toothpicks

Directions

• 1 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.
• 2 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 3 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.
• 4 Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
• 5 In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
• 6 Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

Nutrition