This is such an easy yet delicious recipe! I'm a HORRIBLE cook who has never really used an oven before, besides to cook a ready made pizza. But, this hardly took any time and was absolutely amazing! I chose to use pesto with goat cheese simply because that was all that I had at home. By the time this baby was out of the oven, everyone was wondering what it was that smelled so heavenly!
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.
17 Reviews for Cream Cheese-&-Pesto-Stuffed Chicken Breasts
I've made with basil pesto and cream cheese three times; have added it to my standard chicken rotation. I use panko for more crunch and also add garlic, a dash of black pepper, and a dash of cayenne to the breading mix. Sooo, yummy! This is a requested favorite already.
Also made up one with leftover hot italian sausage and cream cheese with a mix of parmesan and panko on top. My hubby loved that!
I have made this a few times including the stuffed ham and cheese version. I absolutely love both! I will admit the ham and cheese won me over more, but my boyfriend and I have been trying to put some new twists on our chicken dishes and he adores this recipe!!! 5 stars!!!!
Moist, favorful, filling.
I made this using the goat cheese & olive filling, and I added about 4 sun dried tomatoes (not in oil, diced), a little fresh garlic (1 clove finely minced), and 1/2 tsp. dried Italian seasoning...WOW!!! I thought the cream cheese & pesto was great, but the goat cheese/olive/sun dried tomato filling was to die for!! This ROCKS!! I can't wait to try the ham & cheese, too!!!
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