Garlic Pesto Stuffed Chicken Breast
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat a cast-iron griddle over medium-high heat until hot
2
Cut a small incision into each chicken breast to form a pocket for stuffing
3
Stuff 1 tablespoon goat cheese 2 tablespoons Roasted Garlic Pesto into each pocket
4
Season chicken all over with salt and pepper
5
Spray griddle with cooking spray
6
Place chicken on hot griddle and sear on each side for at least 3 minutes and then check for doneness; the temperature should register 165 degrees F when measured with an instant-read thermometer
7
Meanwhile, warm remaining Roasted Garlic Pesto in the microwave
8
Pour remaining pesto over breasts and serve
9
Preheat oven to 375 degrees F
10
Cut tops off garlic
11
Lightly spray each with cooking oil spray
12
Wrap in aluminum foil and roast for 1 hour
13
Let cool before handling
14
Squeeze pulp from garlic into a food processor
15
Add basil and pine nuts and pulse until smooth
16
Yield: 4 servings