Tuesday, September 4, 2007

Chicken Breasts Stuffed with Pesto Butter

From Mique

6 Deboned chicken breast halves
1/2 cup Fresh basil leaves, washed and dried
1/4 cup Grated parmesan cheese
1 clove Minced garlic
1/2 cup butter
1 eggs
3/4 cup breadcrumbs

Directions: In food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a boning knife, from that slit form a "pocket" in the chicken to stuff the butter into. (I just pound the chicken flat and roll the ingredients and use toothpicks to secure). Dip the chicken in the egg, dip them in the breadcrumbs. (I always need more egg and breadcrumbs). Place on pan to cook at 350F for about 35-45 minutes.
P.s. I think you could use the pesto butter on some french bread or for something else too.

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