Thursday, June 6, 2013

New Recipe: Mozzarella Pesto Stuffed Chicken

I found this recipe on Pinterest and it seemed like a perfect meal for us. This chicken was delicious! I loved the panko and parmesan breading. It was a hit with Michael too and will be in our regular rotation.

4 boneless skinless chicken breasts
Salt and pepper, for seasoning chicken
3/4 cup basil pesto Basil Pesto (or use store-bought pesto)
8 ounces sliced fresh mozzarella cheese
2 large eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.

2. Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.

3. Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.

4. Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.

5. Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm. Note-make sure you remove the toothpicks before eating. 

6. Enjoy!

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