Stuffed Chicken covered in Pesto
From trik 16 years agoIngredients
- 2 Portobellas shopping list
- 3 pieces of thin, boneless chicken breast (around 1-2 lb total) shopping list
- 1 cup extra virgin olive oil shopping list
- 1 cup of mozzarella cheese shopping list
- 1 clove of garlic shopping list
- 3 tablespoon of butter shopping list
- 2 cups of basil shopping list
- 3 table spoons of yogurt (pref: fat free) shopping list
- 1 table spoon hot water shopping list
- 10 tooth picks per chicken serving shopping list
- 1/2 cup of parmesan cheese shopping list
- 1/4 cup of walnuts (as finely chopped or grated in processor as possible) shopping list
- 3 table spoons of oregano shopping list
- 1 tomato shopping list
- Sea salt and ground pepper to taste shopping list
How to make it
- To Prepare the Chicken:
- Take the chicken and make sure it is thinly sliced, boneless and ribless. Find the easiest way to fold the chicken and prepare to do so and hold with one hand while puncturing with the other. place a small piece of garlic clove, 1/3 cup of mozzarella cheese and about 1/2 a chopped portobella in the middle of the chicken fold. Fold the chicken and seal it shut with toothpicks. (To insure nothing spills while cooking make sure you can not see any of the stuffing after putting in the toothpicks).
- To Cook the Chicken:
- Place chicken on (not in) foil in an open baking pan and broil for 11-13 min on each side (yes literally flip them over after 11 min) It is also good to take your chicken out in the first 2-4 min to make sure your toothpicks are holding etc...
- To Prepare the Pesto:
- Finely chop up the basil, walnut, garlic, and parmesan if not already done
- Combine the basil, walnut, oil, parmesan, and yogurt in food processor.
- Add a TEASPOON of garlic clove, half a table spoon of oregano, some salt and pepper into the pesto and process again. Taste the pesto, some people like a lot of garlic, you can always add more (but go easy!)
- To serve:
- Remove the chicken from the pan, the toothpicks from the chicken, cut in half across the shorter side of the chicken so the absolute middle can be seen. Lay a slice of tomato on each half of chicken and cover just the top portion of the chicken (always leave some tomato exposed). also good to serve with my next recipe which is a portobella side dish
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