WKYT - Chef Walter - Recipes

Pesto Stuffed Chicken Tuesday, January 26, 2010


2/3 cup ricotta cheese
4 TBSP chopped fresh parsley, divided
3 TBSP prepared pesto (from your grocer)
2 TBSP grated Parmesan cheese
6 boneless, skinless chicken breast halves
wooden toothpicks
1 egg
3/4 cup Italian seasoned dry breadcrumbs


Preheat oven to 400 deg. Spray baking pan with sides with cooking spray. In bowl, combine ricotta, 3 TBSP parsley, pesto and Parmesan. Transfer mixture to plastic food storage bag, snip a hole in one corner, set aside. Cut a 2" deep horizontal pocket into each chicken breast. Dividing evenly, pipe ricotta mixture into pockets. Secure with toothpicks. In a shallow bowl, lightly beat egg. Spread breadcrumbs on wax paper. Dip each piece of chicken into the egg, then coat with breadcrumbs. Place on pan, coat chicken with cooking spray. Bake chicken until no longer pink inside, about 20 minutes. Sprinkle remaining parsley evenly over chicken pieces, serve hot.


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