This was one of the best recipes! I made this the other night and my husband and I loved it! It had so much flavor, definitely a keeper! And very easy to make!
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
18 Reviews for Cream Cheese-&-Pesto-Stuffed Chicken Breasts
This recipe is definitely a keeper and a big hit with my family. I made the pesto/cream cheese filling and followed the directions pretty closely. I have homemade pesto from basil I grow in my garden and when I read this recipe I knew I wanted to try it. I didn’t have plain bread crumbs so used Italian flavored ones that I had on hand and they worked fine. I cook often but don’t like to spend all night in the kitchen. This recipe is fairly easy, quick and has excellent flavor. I can’t wait to try the goat cheese/olive filling next. Also, if you happen to have any leftovers it makes delicious sandwiches. I sliced the chicken cross wise, piled it on some whole grain bread with lettuce and low fat mayo and savored the flavor at work the next day. It was a real treat.
Everyone loved these and they were super, super easy! I made the pesto and cheese one, but substitute mozzarella for cream cheese. Yummy!
I made these and everyone really liked them. They were not hard, even after a long day of work. I will definitely make these again. Cream cheese and pesto are items that I almost always have on hand.
This dish was "OK". The next time I will stuff with the goat cheese and olive filling. I think it would have more flavor.