Stuffed Chicken Breasts with Pesto Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The pesto cream sauce is the highlight of this recipe and can even be used for other recipes. Ingredients:
6 small boneless chicken breast halves |
6 stalks asparagus |
3 ounces colby cheese |
1 cup plain breadcrumbs |
1/2 cup grated parmesan cheese |
1/2 cup pine nuts, finely chopped |
3 eggs, lightly beaten |
salt and pepper |
7 ounces pesto sauce, oil drained if needed |
1 cup heavy cream |
Directions:
1. Pound chicken breasts to an even 1/4 inch thickness and set aside.
2. Snap off tough bottoms of asparagus.
3. Place in boiling water and cover for 1 minute.
4. Drain, rinse with cold water; then pat dry.
5. Cut asparagus 3 inch lengths.
6. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
7. Set aside.
8. Combine bread crumbs, parmesan and pine nuts in a bowl.
9. In another bowl beat eggs with a fork.
10. Season chicken breasts with salt and pepper.
11. Place a stick of colby and an asparagus spear next to one long edge of each breast.
12. Roll breast around ingredients tucking in ends to form a neat package.
13. Secure with a toothpick if necessary.
14. Dip each package in egg and then in breadcrumb mixture.
15. Make a double coating by dipping again into egg then crumbs.
16. Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
17. While the chicken is baking combine pesto and cream in a small saucepan.
18. Bring to a boil and reduce 2 minutes until lightly thickened.
19. Serve pesto cream sauce over stuffed chicken breasts.
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