Stuffed Chicken Breast

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: Under an hour

4 chicken breasts
1/3 cup leeks, minced
2 tbsp celery, minced
1 tbsp sundried tomato, minced
2 tbsp extra virgin olive oil
3 tbsp pesto
1 cup Panko breadcrumbs
Preheat oven to 350°F.
Sauté leeks, celery and sundried tomato in oil in a frying pan over medium-high heat until vegetables just start to soften. Remove pan from heat, stir in pesto and mix in Panko.
Cut a pocket in each breast, fill with the mixture and “sew” it together with a toothpick. Roast until the internal temperature reaches 165°F (about 20-30 minutes). Rest the chicken on a cutting board for 5 minutes, remove toothpicks and slice.
Yield: 4 servings


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