Wednesday, April 09, 2014

Italian Pesto Chicken

Yum
Italian Pesto Chicken | A sublime stuffed chicken #recipe featuring pesto and mozzarella!

Stuffed chicken is probably one of my least favorite foods to actually make, but the outcomes are so good that I can't help but put them on my menu plan quite often. I've also recently started obsessing over pesto. This Italian Pesto Chicken was such a sublime recipe and I can't wait to make it again!

The filling is just to die for! It really is! The tomatoes on top really add to the dish and I couldn't see this dish being as successful without them.

Italian Pesto Chicken | A sublime stuffed chicken #recipe featuring pesto and mozzarella!


(Print)
What you need:
  • 1 stick butter, slightly softened
  • 2 Tbsp. pesto
  • 4 chicken breasts or 2 large ones, butterflied
  • 2 oz. fresh mozzarella cheese (you may need more depending on the size of your chicken)
  • 1 to 1 1/2 cups Panko breadcrumbs
  • 1 cup flour
  • 1 egg
  • Salt and pepper
  • 4 to 5 Roma tomatoes, diced
  • 1 cup shredded mozzarella cheese
Directions:
  1. In a blender or food processor, combine butter with pesto. Roll it into a log using wax paper, saran wrap, or foil. Place in freezer for 15 to 20 minutes to harden up.
  2. Flatten chicken breasts by placing in a ziploc bag and hammering them with whatever heavy object you may have in your kitchen. I've used canned foods and mason jars before :)
  3. Remove butter from freezer and cube up your fresh mozzarella. Add a pat or so of butter and a couple cubes of mozzarella onto your chicken. Then wrap the fillings with the chicken and secure with toothpicks.
  4. In a shallow dish, mix flour with a few tsp. each of salt and pepper. In another shallow dish, add panko breadcrumbs. In a bowl, beat one egg.
  5. Dredge your chicken bundles through the flour, egg, and then the panko. Repeat with remaining bundles and place in a lined casserole or baking dish. Refrigerate for about an hour to help the breading adhere.
  6. Top each chicken bundle with tomatoes and shredded mozzarella cheese.
  7. Bake at 350* for 30 to 45 minutes or until chicken is cooked through. Don't forget to remove the toothpicks!

Recipe from Miss Information


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