Chicken Breasts Stuffed with Pesto Butter
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chicken breasts, halved, boneless and skinless
grated parmesan cheese
butter, room temperature
flour seasoned with salt and pepper
Flatten chicken breasts to 1/8" thickness.
In a food processor or blender, combine basil, cheese and garlic.
Mix until a thick paste is formed.
Add 1/2 cup of butter and blend.
On a piece of waxed paper or plastic wrap, shape into a 3" square.
Chill until firm. (To quick chill, place in freezer for 10-20 minutes).
Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.
Lay out the flattened chicken breasts.
Place a stick of pesto butter on the larger side of the meat.
Fold the remaining side over the butter, then fold under the two ends.
Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.
Dredge rolled chicken breast in flour and shake off excess.
Dip into egg, then roll in bread crumbs.
Firmly pat bread crumbs onto chicken.
Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.
At this point chicken rolls may be frozen.
Wrap each chicken roll in plastic wrap, and place in freezer bags.
Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator and thaw completely.
In large saute pan, heat 2 tablespoons of butter and olive oil on medium-medium high.
Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides.
Place 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).