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Pesto Stuffed Chicken. featured in Easy-To-Make Pesto Recipes. Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
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Ingredients requirements Sicilian pesto stuffed chicken:
- Take 4 - chicken breasts
- Get 5-6 sun dried tomatoes
- You need Handful basil leaves
- Require Few almonds
- Get for Sprinkle of Parmesan
- Take - Olive oil
- Prepare - Parma ham
I first made this Chicken Stuffed with Pesto and Cheese over ten years ago and it even had photos that were not bad. In small bowl, mix pesto and Parmesan cheese. The best way to stuff chicken, tbh. Stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sun-dried tomatoes.
Sicilian pesto stuffed chicken making process:
- Make your pesto. Whizz up tomatoes, basil, almonds, Parmesan and oil until you have a smooth paste
- Lay out parma ham on some cling film. Wash, dry and cut open the chicken. Put some pesto on each.
- Put on the parma ham, wrap it in the ham, then wrap in cling film. Leave to rest in fridge for a good hour
- Fry in olive oil for a few mins until brown on each side, place on a baking tray and cook in the oven for about 15-20 mins or until cooked. Serve with salad or veg :)
If the chicken breast does not close fully with the filling, try securing with a wooden toothpick. Spread a little pesto under the skin of each chicken thigh. Remove with slotted spoon and reserve whilst sautéing the remainder. Roll up each from a short side and secure with a toothpick. Dip chicken rolls in egg mixture, then coat with bread crumbs.
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