RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3715
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| Recipe Name: |
Mozzarella Pesto Stuffed Chicken Breasts - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.54
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
toothpicks |
| Suggested Sides: |
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| Comments: |
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Ingredients:
6 6-ozs chicken breast, boneless, skinless
1 to taste salt and pepper
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Directions:
Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.
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.
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.
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. |
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| Nutrition per Serving: |
| Calories: |
444 |
Total Carbs: |
15.2 |
Net Carbs: |
13.4 |
| Cholesterol: |
194.2 |
Fat: |
12.9 |
Protein: |
55.77 |
| Fiber: |
1.72 |
Sodium: |
778.75 |
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