My husband really enjoyed this. The chicken was tender and juicy and the filling very flavorful (pesto and cream cheese). I pounded the chicken a little and cooked in the oven for 15 mins.
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 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!
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!!!!