MOZZARELLA PESTO STUFFED CHICKEN BREASTS

Mozzarella Pesto Stuffed Chicken Breasts image

It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.

Provided by By Angie McGowan

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

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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

Steps:

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

Nutrition Facts : Calories 720, Carbohydrate 27 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 2 g, Protein 53 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 1/2 g