CREAMY TOMATO PESTO STUFFED CHICKEN
Creamy Tomato Pesto Stuffed Chicken - chicken breasts stuffed with cream cheese, tomato pesto and prosciutto and coated with bread crumbs and almonds.
- 4-6 chicken breasts about 2 lbs. chicken
- 4 oz. cream cheese softened
- 1/4 cup HemisFares Red Pesto
- 2 oz. prosciutto chopped
- 1/3 cup seasoned bread crumbs
- 2 Tbsp. slivered almonds finely chopped
- 1 Tbsp. butter melted
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.
In a small bowl, stir together the cream cheese, HemisFares Red Pesto and prosciutto.
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.
Combine bread crumbs and almonds in a bowl. Brush chicken breasts with butter and then roll in the bread crumb mixture.
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.