SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 38m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-Heat oven to 180 degrees Celsius.
- Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
- Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
- Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
FETA AND PESTO STUFFED CHICKEN BREAST
Make and share this Feta and Pesto Stuffed Chicken Breast recipe from Food.com.
Provided by brittoneill07
Categories Chicken
Time 30m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. To make stuffing, combine feta, pesto and 1/4 teaspoon pepper in a small bowl.
- 2. Make a pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until a small chamber opens; do not cut all the way through breasts. Enlarge pockets gently with your fingers. Spoon about 2 tablespoons stuffing into each pocket. Close pockets with wooden toothpicks and sprinkle breasts with another 1/4 teaspoon black pepper.
- 3, Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 6-7 minutes per side. Remove toothpicks and sprinkle breasts with basil,.
FETA STUFFED PESTO CHICKEN
This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.
Provided by Wrecks143
Categories Meat
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
- Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
- Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
- Place the coated chicken in a greased glass pan.
- Stuff the feta mix into the pockets of each chicken breast.
- Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
- Cook for 45 minutes.
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
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