Tuesday, January 25, 2011

New recipe: Pancetta and pesto stuffed chicken breasts

Last week we were supposed to try two new recipes and only one made it to the table, but I"m glad it did because it was so good! I was inspired by this Rachel Ray recipe for Florentine prosciutto wrapped chicken breasts. After looking at all of the ingredients, I decided to tweak it to more of our tastes.

So I came up with pancetta and pesto stuffed chicken breasts. Michael was really skeptical, but he loved them. They were so tender and flavorful, we will definitely be having them again soon! They came together quickly and easily which makes them perfect for a weeknight meal.The only thing I will change for next time is to swap out the pancetta for prosciutto or plain bacon. The pancetta was way too salty for us so we couldn't eat it.

2 boneless, skinless chicken breasts
1/4 cup of basil pesto
1/4 of shredded mozzarella
2 slices pancetta (I am going to use prosciutto next time)
1/2 cup Italian bread crumbs
2 tbsp olive oil
salt and pepper to taste


Preheat the oven to 375 degrees. Butterfly each chicken breast without going all the way through.

Spread pesto on each chicken breast - about 1-2 tbsp

Add shredded cheese on top of the pesto. Don't overfill or it will ooze out and burn while cooking.

Close up the chicken breasts and dip in Italian breadcrumbs.

Place pancetta or prosciutto on top of chicken breasts

Bake chicken at 375 degrees for 25 minutes. Enjoy!

No comments:

Post a Comment