I recently gave you my pesto recipe, and I promised a new recipe. I have so much basil, that I think I may be making up pesto recipes for a bit. I think you will enjoy this pesto and mozzarella stuffed chicken breast. My family really enjoyed this new creation, and I served it with brown butter pasta and broccoli. I love stuffed chicken breasts. There are so many great combinations you can hide inside your poultry. It’s a fun little pocket of surprise inside your protein. This is an easy to do recipe too.
This may feel like a sponsored post because of the promotion of Kraft Fresh Take, but it is not. I was first exposed to their products when I made my Mexican Layer Dip. That was a sponsored post, but I really did think it was a great, easy product. I felt like it would be perfect for this meal. However, if you want to make your own bread crumb mixture, here is a recipe from my favorite Chicken Dijon recipe. If you haven’t tried that recipe, it is one of my favorites. Here is the recipe for the breadcrumbs. I would add in 1-2 tsp of Italian seasoning as well. If you are doing the homemade breadcrumb mixture, mix that up. Make up your pesto as well. You need less than half of a full pesto recipe.
The chicken breasts can be stuffed one of two ways. You can hammer them out flat, lay down your pesto and mozzarella, roll them up and add in a toothpick. Make sure to remove the toothpick before serving. I chose a different message this time. I sliced the chicken open at the thicker section of the breast. You don’t want the knife to go all the way through. You’ll slice to create a pocket.
From there, you can stuff in your ingredients. I put up to an ounce of mozzarella and up to a Tbsp of pesto in each breast. You could tie it together with baking string at this point. I didn’t do this, so the ingredients did ooze out a little. It was for my family, so I didn’t worry about the ooze. I worried about the taste.
Beat your two eggs I hand dipped each breast, holding it together so the insides don’t pop out, into the egg and then the Kraft Fresh Take breading mixture. Then, I put them in a pan. I sprinkled any extra breading mixture on top. Bake your chicken 350 for 30-40 minutes or until the internal temperature reaches 170.
If you have extra pesto (which you will if you made a full batch), you can freeze it. Did you know that. You can freeze it in ice cube trays. Then, when it freezes, you can throw all the pesto cubes into a zip lock bag. You can unfreeze as many cubes as you might need at a time. How easy is that?
If you like stuffed breaded chicken, you might also enjoy my Rosemary Goat Cheese Stuffed Chicken:
As I mentioned, you should definitely try my Baked Chicken Dijon as well: