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
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, cooked and squeezed dry
1 cup fresh bread crumbs
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.
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