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Sun-Dried Tomato Stuffed Pocket Chicken Recipe
|Boneless, skinless chicken breast halves||6|
|Prepared pesto sauce/Basil pesto rub||1⁄4 Cup (4 tbs)|
|Minced sun dried tomatoes||2 Tablespoon (Packed In Oil)|
|Parmesan cheese||2 Tablespoon, freshly grated|
|Eggs||2 , beaten with 2 tablespoons water|
|Water||2 Tablespoon (For Beating The Eggs)|
|Plain dry breadcrumbs||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2137 Calories from Fat 569
% Daily Value*
Total Fat 64 g97.8%
Saturated Fat 17.9 g89.7%
Trans Fat 0.3 g
Cholesterol 1041.9 mg
Sodium 3149.3 mg131.2%
Total Carbohydrates 93 g30.8%
Dietary Fiber 8.2 g32.8%
Sugars 18.5 g
Protein 279 g558.4%
Vitamin A 21.7% Vitamin C 40.2%
Calcium 73.8% Iron 94.8%
*Based on a 2000 Calorie diet
Cut a pocket in the side of each chicken breast about 2 inches long.
Stir together the pesto, sun-dried tomatoes and Parmesan cheese.
Fill the pockets with this mixture and pinch to seal edges or secure with a toothpick.
Dip the chicken rolls in the egg mixture and then in the breadcrumbs to coat well.
Rotate the chicken in the Flat Standard Basket for 20 to 25 minutes or until lightly browned and cooked through.
Remove any toothpicks and serve.