Wednesday, February 10, 2010

Baked Chicken Breasts Stuffed With Pesto And Mozzarella

4 Boneless, Skinless Chicken Breasts

1 Cup Pesto

1 Cup Italian Breadcrumbs

1 Cup Shredded Mozzarella

Preheat oven to 350 degrees. Trim all fat and tendons from chicken breasts. Place each piece in a heavy plastic bag and pound with meat mallet until chicken is 1/4 inch thick. Lay chicken flat out on cutting board. Spoon desired amount of pesto onto chicken breasts, not going too close to the edge or pesto will leak out. Sprinkle mozzarella on top of pesto. Roll up chicken breast, starting with the smallest end and tucking in any edges. Then secure with two toothpicks in each end of the rolled chicken. Place breadcrumbs on a plate. Roll each chicken breast in the breadcrumbs a few times so chicken is well-coated. Place chicken breasts in a baking pan sprayed with cooking spray. Sprinkle a little bit of mozzarella on top of the chicken, and bake for about 35 minutes. After baking, place chicken under broiler for 3-4 minutes to brown the top. Once chicken is done baking and broiling, I like to spread a little bit more pesto on top of the chicken and serve hot, and enjoy!

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