Chicken Breasts Stuffed with Pesto Butter

★★★★★ 2 Reviews


  • 6
    chicken breasts, halved, boneless and skinless
  • 2 Tbsp
  • 3/4 c
    fine bread crumbs
  • 1
    egg, well beaten
  • 2/3 c
    flour seasoned with salt and pepper
  • 1/2 c
    butter, room temperature
  • 1
    minced garlic clove
  • 1/4 c
    grated parmesan cheese
  • 1/2 c
    fresh basil leaves
  • 2 Tbsp
    olive oil

How To Make

  • 1
    Flatten chicken breasts to 1/8\" thickness.
  • 2
    In a food processor or blender, combine basil, cheese and garlic.
  • 3
    Mix until a thick paste is formed.
  • 4
    Add 1/2 cup of butter and blend.
  • 5
    On a piece of waxed paper or plastic wrap, shape into a 3\" square.
  • 6
    Chill until firm. (To quick chill, place in freezer for 10-20 minutes).
  • 7
    Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.
  • 8
    Lay out the flattened chicken breasts.
  • 9
    Place a stick of pesto butter on the larger side of the meat.
  • 10
    Fold the remaining side over the butter, then fold under the two ends.
  • 11
    Press meat together on all sides to securely enclose butter.
  • 12
    Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.
  • 13
    Dredge rolled chicken breast in flour and shake off excess.
  • 14
    Dip into egg, then roll in bread crumbs.
  • 15
    Firmly pat bread crumbs onto chicken.
  • 16
    Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.
  • 17
    At this point chicken rolls may be frozen.
  • 18
    Wrap each chicken roll in plastic wrap, and place in freezer bags.
  • 19
    Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator and thaw completely.
  • 20
    In large saute pan, heat 2 tablespoons of butter and olive oil on medium-medium high.
  • 21
    Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides.
  • 22
    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).

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