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Leahs Fancy Pesto Encrusted Stuffed Chicken Breast Recipe

  • 4servings
  • 50minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. One large breast of chicken with the bone still in per two people. Split chicken breast into two pieces.

  2. 2 cups cubed corn bread (preferably homemade)

  3. 2 tablespoons each fresh herbs: parsley , rosemary , mint

  4. 2 cloves garlic - minced

  5. 1-2 tablespoons melted butter

  6. 2 tablespoons orange juice

  7. 1 onion - cut into chunks

  8. 2-4 potatoes with skins, washed and cut up into 2 inch size chunks

  9. other vegetables that are good to roast: fennel , carrots , etc. cut up

  10. olive oil

  11. salt and pepper

  12. 3-4 toothpicks for each chicken breasts

  13. Preheated oven 350 degrees

  14. 3-4 tablespoons or more of basil pesto (homemade preferred)

  15. deep heavy skillet or roasting pan

  16. I had made corn bread that didn't get all eaten up, so I had cut it into large cubes, and let it air dry for a day, then threw it into the freezer for future use as corn bread stuffing.

  17. I happen to also have made pesto the other night and thought this would be a nice twist to simple oven roasted chicken breasts

  18. 5.00 if that when all ingredients tallied up - we got a huge kick out of that, since taste was not denied by us in any way!

Instructions Jump to Ingredients ↑

  1. In small bowl, add orange juice to corn bread cubes, then melted butter and 1/3 of the minced fresh herbs and all of the minced garlic. Stir to combine and set aside for a moment.

  2. Rinse well and pat dry large chicken breasts.

  3. With knife, create pocket for stuffing with each chicken breast. If you have the chicken breast in front of you, start cutting from the higher end of the chicken breast down to the lower end - in other words, start pocket where the meat is deepest, you want to create the pocket as close to the bone as possible.

  4. Drizzle a little olive oil into your roasting pan.

  5. In another bowl, add vegetables and onions, add remaining minced herbs, salt and pepper and drizzle a little olive oil. Stir with hands to coat each cut veggie with the herbs, S&P and olive oil.

  6. Place stuffing into pockets and with toothpicks close up pockets, using skin of chicken to help pinch close the openings.

  7. Put chicken breasts skin side up into roasting pan.

  8. Add vegetables around chicken breasts.

  9. Spread a tablespoon of basil pesto on the tops of the chicken breasts.

  10. Then place into oven and go about your business.

  11. Roasting time should be anywhere from 45-70 minutes depending upon the size of your chicken breasts. To ensure they are done, you can fork them to make sure the juices run clear.

  12. The pesto adds extra flavor and becomes crusty and crunchy once out of the oven. Let chicken breasts rest for 5-8 minutes before serving.

  13. Enjoy!

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