by bw14
This is one of the recipes I am really looking forward to trying. I love pesto and grow my own basil plants just so I can make it fresh.
Chicken Breasts Stuffed with Pesto Butter
- 6 boned Chicken Breast Halves
- 1/2 cup fresh basil leaves, washed & dried
- 1/4 cup freshly grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 cup butter, room temperature
- 1/3 cup flour (seasoned with salt & pepper)
- 1 egg, well beaten
- 3/4 cup fine dry bread crumbs
Serving Day
- 2 T butter
- 2 T Olive Oil
6 Servings
Cooking Day Instructions: Flatten chicken breasts to 1/8 inch thickness. In food processor or blender, combine basil, cheese and garlic. Mix until a thick paste is formed. Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3 inch square. Chill until firm. Slice chilled square of pesto butter into 6 stickes, approx 1/2 inch wide by 3 inches long.
Lay out a flattened chicken breast. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Preass meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour in one, beaten egg in another and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in breadcrumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow crumbs to adhere. At this point, chicken rolls may be frozen. Wrap each chicken breast in plastic wrap and place in freezer bags.
Serving Day Instructions:
Unwrap chicken rolls and put on plate in refrigerator. Thaw completely. In large saute pan, heat butter and olive oil on medium to medium high heat. Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides. Place in lightly greased baking dish and bake in preheated, 350 degree oven for approx 40 -45 minutes until meat is white all the way through.
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Tags: chicken recipe, make ahead, Recipes
