Spinach and Pesto Stuffed Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I love pesto, parmesan and spinach so this is right up my alley. When I made it, I threw a minced garlic clove in the mix. I can never have enough garlic. I hope you enjoy. It's from the Favorite Brand Name Cookbook. Ingredients:
1/4 cup italian dressing, plus |
2 tablespoons italian dressing |
1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves |
1/4 cup grated parmesan cheese |
1/8 teaspoon pepper |
1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry |
1 cup fresh breadcrumb |
4 whole boneless chicken breasts, halved (about 2 lbs) |
Directions:
1. In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
2. With knife parallel to cutting board, make deep, 3 long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
3. Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
4. Broil, turning once, 7 minutes or until chicken is done.
|
|