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Spinach & Pesto Stuffed Chicken Breasts

American.foodie's picture
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.
  Italian dressing 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chopped fresh basil leaves 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Frozen chopped spinach 10 Ounce, cooked and squeezed dry (1 Package)
  Bread crumbs 1 Cup (16 tbs)
  Whole boneless chicken breasts halved 4

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Spinach & Pesto Stuffed Chicken Breasts Recipe