Try this Pesto And Cheese-Filled Chicken Breasts recipe, or contribute your own.
Suggest a better descriptionFOR CHICKEN: Preheat oven to 350F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture. Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. For Pesto: Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.) Serves 4. Bon Appetit July 1991
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Serving Size: 1 Serving (1711g) | ||
Recipe Makes: 1 | ||
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Calories: 2953 | ||
Calories from Fat: 1280 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.3g | 190 % | |
Saturated Fat 43.6g | 218 % | |
Monounsaturated Fat 52.4g | ||
Polyunsanturated Fat 31.4g | ||
Cholesterol 681.1mg | 210 % | |
Sodium 2021.6mg | 70 % | |
Potassium 3921.1mg | 103 % | |
Total Carbohydrate 125.7g | 37 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 112.2g | ||
Protein 288.8g | 413 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2953
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