Sunday, August 5, 2007

Chicken Breasts Stuffed with Pesto Butter

350° - 35-45 minutes. Serves 6


6 boneless chicken breast halves
1/2 cup Fresh basil leaves, washed and dried
1/4 cup Grated parmesan cheese
1 clove Minced garlic
1/2 cup butter
1/3 cup Flour (seasoned with salt and pepper)
1 eggs
3/4 cup breadcrumbs


1. In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Place in small pan lined with plastic wrap and freeze. Once frozen, continue.

2. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (Can also pound the chicken out relatively flat and just roll it around the butter).

3. Stuff all chicken breasts.

4. Dredge them in the flour (very lightly, I usually skip the flour), dip them in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs)

5. Either place on wax paper lined pan to freeze, or on pan to cook (make sure it has sides)

6. To cook, thaw chicken completely, place in pan and cook at 350F for about 35-45 minutes.

source: Mrs Pear

1 comment:

Idalis said...

I've been trying to make different chicken breast dishes and this one seems very delicious. I'm cooking it right now as i write the comment.

Thank you,


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