Creamy Tomato Pesto Stuffed Chicken is chicken breasts stuffed with cream cheese, tomato pesto, and prosciutto and coated with bread crumbs and almonds. A fancier way to enjoy dinner tonight!
Creamy Tomato Pesto Stuffed Chicken is a delicious, simple, and elegant recipe. I love pesto and usually eat it with pasta, but I decided that it would be a perfect flavor to pair with chicken (and it is!) This meal doesn’t last long enough to make leftovers around here, but if it did, I’m sure it’d taste just as great the next day!
Creamy Red Pesto Chicken
I usually use green pesto in recipes, but then I found a red pesto made by HemisFares at my local Smith’s Marketplace that I thought I would try in this recipe, and it turned out wonderfully! This pesto is absolutely amazing, and this recipe tastes like one that you would eat at an upscale Italian restaurant!
Why You’ll Love This Recipe
- It’s simple. You don’t need much for this recipe, and the steps are all pretty easy too. From minimal effort to maximum appearances, this dish looks like it took you more effort than it really does.
- It goes with a lot of different side dishes. Serve this chicken with some EASY ZUCCHINI PASTA or CREAMY GARLIC PARMESAN PASTA and a side of veggies, and you have a worthy dinner of any 5 star restaurant, made in your own kitchen.
- Less than a dozen ingredients. From start to finish, you actually only need 7 ingredients for this recipe, including chicken, pesto, prosciutto, and almonds. Some minimal shopping may be needed, but it’s so worth it!
Pesto Stuffed Chicken Breast Ingredients
Chicken: You will need 4-6 boneless skinless chicken breasts. This is about 2 pounds.
Cream cheese: You’ll need 4 ounces of softened cream cheese for the filling. This is half of one brick.
Pesto: Use 1/4 cup of HemisFares Red Pesto (or another brand).
Prosciutto: Adding in 1/3 cup of chopped prosciutto will really help to enhance the flavors and elevate this dish.
Bread crumbs: For the breading on the outside of our rolled chicken breasts, you’ll need 1/3 cup of seasoned bread crumbs.
Almonds: Use 2 tablespoons of slivered almonds that have been finely chopped so we can get a subtle crunch.
Butter: One tablespoon of melted butter will help hold the breadcrumbs onto the chicken breasts.
How to Make Creamy Tomato Pesto Stuffed Chicken
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the chicken to about 1/4″-1/8″ thick. Remove plastic wrap.
Stir together the filling
In a small bowl, stir together the cream cheese, Red Pesto, and prosciutto.
Spoon the filling onto chicken
Place about 2 tablespoons of the mixture in the middle of each chicken breast.
Roll up each chicken breast and securely fasten it with a toothpick.
Make breadcrumb coating
Combine bread crumbs and almonds in a bowl.
Brush chicken breasts with butter and then roll in the breadcrumb mixture.
Place the chicken breasts seam-side down on a greased 9X13″ pan.
Bake at 375F for about 25-30 minutes or until chicken reaches an internal temp of 170F.
I drizzled some spinach leaves with Italian dressing and then placed the chicken breasts on top.
CREAMY TOMATO PESTO STUFFED CHICKEN
- 4-6 chicken breasts about 2 lbs. chicken
- 4 oz. cream cheese softened
- 1/4 cup Red Pesto
- 2 oz. prosciutto chopped
- 1/3 cup seasoned bread crumbs
- 2 Tbsp. slivered almonds finely chopped
- 1 Tbsp. butter melted
- Prep chicken: Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound chicken to about 1/4"-1/8" thick. Remove plastic wrap.
- Stir together the filling: In a small bowl, stir together the cream cheese, HemisFares Red Pesto and prosciutto.
- Spoon the filling onto chicken: Place about 2 Tbsp of the mixture in the middle of each chicken breast. Roll up each chicken breast and securely fasten with a toothpick.
- Make breadcrumb coating: Combine bread crumbs and almonds in a bowl. Brush chicken breasts with butter and then roll in the bread crumb mixture.
- Bake: Place the chicken breasts seam side down on a greased 9X13" pan. Bake at 375 for about 25-30 minutes or until chicken reaches an internal temp of 170.
- Serve immediately: I drizzled some spinach leaves with Italian dressing and then placed the chicken breasts on top.
How long are leftovers good for?
You can keep any leftover chicken stored in an airtight container for up to 3 or 4 days in the fridge, or frozen for up to 3 months.
How to pound chicken breasts thin
There are two different ways that I usually do it. First, place the chicken on a clean cutting board and lay a piece of plastic wrap over the top. Then hit the chicken with a rolling pin or meat tenderizer. The plastic wrap helps to prevent tiny chicken pieces or juices from flying around. Alternatively, place a chicken breast in a gallon-sized Ziploc baggie before pounding it thin. Make sure to get it even in thickness as best as possible.
What temperature is a chicken roll cooked?
You’ll cook your rolled and stuffed chicken breasts for about 30 minutes at 375 degrees F or until the internal temperature reaches 165F-170F. The baking time may need to be extended a little if your chicken isn’t as thin as mine was. Thicker chicken means thicker rolls and longer bake times, so keep that in mind.
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Creamy Tomato Pesto Stuffed Chicken – chicken breasts stuffed with cream cheese, tomato pesto, and prosciutto and coated with bread crumbs and almonds.