Chicken Breasts Stuffed with Pesto Butter
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- chicken breasts, halved, boneless and skinless
- 1/2 c
- fresh basil leaves
- 1/4 c
- grated parmesan cheese
- minced garlic clove
- 1/2 c
- butter, room temperature
- 2/3 c
- flour seasoned with salt and pepper
- egg, well beaten
- 3/4 c
- fine bread crumbs
- 2 Tbsp
- 2 Tbsp
- olive oil
1Flatten chicken breasts to 1/8" thickness.
2In a food processor or blender, combine basil, cheese and garlic.
3Mix until a thick paste is formed.
4Add 1/2 cup of butter and blend.
5On a piece of waxed paper or plastic wrap, shape into a 3" square.
6Chill until firm. (To quick chill, place in freezer for 10-20 minutes).
7Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.
8Lay out the flattened chicken breasts.
9Place a stick of pesto butter on the larger side of the meat.
10Fold the remaining side over the butter, then fold under the two ends.
11Press meat together on all sides to securely enclose butter.
12Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.
13Dredge rolled chicken breast in flour and shake off excess.
14Dip into egg, then roll in bread crumbs.
15Firmly pat bread crumbs onto chicken.
16Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.
17At this point chicken rolls may be frozen.
18Wrap each chicken roll in plastic wrap, and place in freezer bags.
19Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator and thaw completely.
20In large saute pan, heat 2 tablespoons of butter and olive oil on medium-medium high.
21Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides.
22Place in a lightly greased baking dish and bake in a pre-heated 350 degree oven for approximately 40-45 minutes, or until meat is white all the way through. (Be careful not to overbake).