Prosciutto-Stuffed Baked Chicken Breasts With Pesto
If the skin appears quite loose, secure it with skewers to keep it closed over the filling.
Recipe Summary Prosciutto-Stuffed Baked Chicken Breasts With Pesto
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.Ingredients | Baked Stuffed Chicken Breast Recipes Mushroomsolive oil cooking spray4 boneless, skinless chicken breastssalt and pepper to taste4 slices smoked provolone cheese4 thin slices prosciutto½ cup pesto8 cherry tomatoes, quartered2 ⅔ tablespoons Italian-seasoned bread crumbsDirectionsPreheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Info | Baked Stuffed Chicken Breast Recipes Mushroomsprep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Prosciutto-Stuffed Baked Chicken Breasts With PestoWorld Cuisine Recipes, European, Italian,
