Spinach & Pesto Stuffed Chicken Breasts Recipe
Spinach and pesto stuffed chicken breats is a light and savory chicken recipe. Stuffed with a mixed combo of pureed spinach, cheese and basil with breadcrumbs, the chicken is foil wrapped to cook.
Ingredients
| 1/4 cup plus 2 tablespoons Italian Dressing | ||
| Basil leaves | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Pepper | 1/8 Teaspoon | |
| Frozen chopped spinach package | 1 , squeezed | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 4 whole boneless chicken breasts halved | ||
Directions
In food processor or blender, process 1/4 cup Italian dressing with basil, cheese and pepper until blended.
In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
With knife parallel to cutting board, make deep, 3-inch-long cut in center of each chicken breast half to form pocket.
Evenly stuff pockets with spinach mixture.
In aluminum-foil-lined large shallow baking pan or on broiler rack, arrange chicken, then brush with remaining 2 tablespoons dressing.
Broil, turning once, 7 minutes or until chicken is done.
In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
With knife parallel to cutting board, make deep, 3-inch-long cut in center of each chicken breast half to form pocket.
Evenly stuff pockets with spinach mixture.
In aluminum-foil-lined large shallow baking pan or on broiler rack, arrange chicken, then brush with remaining 2 tablespoons dressing.
Broil, turning once, 7 minutes or until chicken is done.
Chef
