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.
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
- 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.
- 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 :)
- 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.
- 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.
- 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.
- Top each chicken bundle with tomatoes and shredded mozzarella cheese.
- 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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