Pesto-Stuffed Chicken Breasts with Parmesan-Breadcrumb Topping

So the last post about pesto was added for a reason.. here’s the reason: 

Chicken Breasts with a Parmesan Crumb Topping from Cook’s Encyclopedia (p. 110). This book is an awesome guided recipe book with plenty of step-by-step pictures for any skill level. The book calls for ‘pesto’ which you can store-buy or make your own. 

Here’s what you need:

3-4 chicken breasts, pesto sauce, bread crumbs, Parmesan cheese, lemon zest, olive oil, & salt & pepper

First, preheat your oven to 425 degrees F. Slice through each chicken breast from the side through the middle making each a ‘pocket.’

bout to fill these up with some pesto

Spread about a tablespoon of pesto in each pocket and close them back up. Line all chicken breasts up in an ovenproof dish. 

Mix the rest of the pesto (about 2 Tbsp) in with your breadcrumbs, Parmesan, and lemon zest. Spread over the chicken breasts, drizzle with oil, and sprinkle with salt & pepper.

Line them puppies up Doesn’t it look yummy? Bake until brown

Bake for about 20 minutes until no more pink. The book calls for serving with roasted vine tomatoes — I served with breadcrumb stuffed tomatoes (that’s another post). 

Serve ‘er up!

Buy the awesome cookbook here –> The Step By Step Cook’s Encyclopedia from Amazon. 

Pesto-Stuffed Parmesan Topped Chicken Breasts

2015-03-17 14:49:32

Serves 4

Chicken breasts stuffed with fresh pesto, and topped with a lemony-Parmesan-breadcrumb topping.

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

3-4 boneless skinless chicken breasts

1/3 cup pesto

1/2 cup bread crumbs

1/2 cup Parmesan cheese, grated

Zest of one lemon

2 Tbsp. olive oil

Salt & freshly ground pepper

Instructions

1. First, preheat your oven to 425 degrees F. Slice through each chicken breast from the side through the middle making each a 'pocket.' Spread about a tablespoon of pesto in each pocket and close them back up. Line all chicken breast up in an ovenproof dish.
2. Mix the rest of the pesto (about 2 Tbsp) in with your breadcrumbs, Parmesan, and lemon zest.
3. Spread over the chicken breasts, drizzle with oil, and sprinkle with salt & pepper.
4. Bake for about 20 minutes until no more pink. The book calls for serving with roasted vine tomatoes -- I served with breadcrumb stuffed tomatoes (that's another post).

By Cook's Encyclopedia

Adapted from Cook's Encyclopedia

Adapted from Cook's Encyclopedia

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