Stuffed Chicken Breasts with Pesto Cream Sauce 🍗🌿
Welcome to a delightful culinary adventure with this recipe for Stuffed Chicken Breasts with Pesto Cream Sauce! This dish promises a burst of flavors, combining tender chicken breasts, vibrant asparagus, creamy cheeses, and the rich essence of pesto, all topped off with a luscious cream sauce. 🤤
Let’s dive into the details of this fantastic recipe, perfect for any occasion where you want to impress your guests or simply treat yourself to a gourmet meal. The prep time is just 30 minutes, followed by 20 to 25 minutes of baking, resulting in a total cooking time of approximately 1 hour. Let’s get cooking! 🕒
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Boneless chicken breast halves |
| 6 | Asparagus |
| 3 | Colby cheese |
| 1 | Parmesan cheese |
| 1/2 | Cup pine nuts |
| 1/2 | Cup bread crumbs |
| 3 | Eggs |
| 7 | Tablespoons pesto sauce |
| – | Heavy cream |
| – | Salt and pepper to taste |
Instructions:
-
Prepare Chicken:
- Start by pounding the chicken breasts to an even 1/4 inch thickness. This helps tenderize the meat and ensures even cooking.
- Season the chicken breasts with salt and pepper, giving them a flavorful base.
-
Prep Asparagus:
- Snap off the tough ends of the asparagus spears.
- Quickly blanch the asparagus in boiling water for 1 minute, then transfer them to a bowl of ice water to stop the cooking process. This keeps the asparagus vibrant green and crisp.
-
Prepare Cheese and Assemble:
- Cut the colby cheese into sticks, approximately 1/2 inch high by 1/2 inch wide by 3 inches long.
- Cut the asparagus into 3-inch lengths, ready to be rolled into the chicken.
-
Create Stuffing:
- In a bowl, combine the bread crumbs, grated parmesan cheese, and pine nuts. This mixture adds a delightful crunch and nutty flavor to the dish.
-
Prepare Egg Wash:
- In another bowl, beat the eggs with a fork to create an egg wash. This helps the breadcrumbs adhere to the chicken.
-
Assemble the Stuffed Chicken:
- Place a stick of colby cheese and an asparagus spear along one long edge of each chicken breast.
- Carefully roll the chicken breast around the cheese and asparagus, tucking in the ends to create a neat package.
- Secure the rolled chicken breasts with toothpicks if needed.
-
Coat with Breadcrumbs:
- Dip each stuffed chicken package into the beaten eggs, ensuring it’s fully coated.
- Roll the chicken in the breadcrumb mixture, covering it evenly.
- For an extra crispy coating, dip the chicken back into the egg wash and breadcrumbs for a double coating.
-
Bake the Stuffed Chicken:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the stuffed chicken breasts in a baking dish and bake for 20 to 25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
-
Prepare Pesto Cream Sauce:
- While the chicken is baking, it’s time to make the luscious pesto cream sauce.
- In a small saucepan, combine the pesto sauce and heavy cream.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for about 2 minutes until the sauce has slightly thickened.
-
Serve and Enjoy:
- Once the stuffed chicken breasts are cooked to perfection, remove them from the oven.
- Drizzle the warm and creamy pesto cream sauce over the chicken, letting it seep into every delicious bite.
- Garnish with fresh herbs like parsley or basil for a pop of color and added flavor.
This Stuffed Chicken Breasts with Pesto Cream Sauce recipe is a masterpiece of textures and flavors, sure to become a favorite in your kitchen. Whether you’re cooking for a special occasion or simply treating yourself to a gourmet meal, this dish delivers on taste, presentation, and satisfaction. Bon appétit! 🍽️✨
