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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto Stuffed Chicken Breast Recipe

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This recipe for Pesto Stuffed Chicken Breast is from Shay's Travels, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Large Boneless Skinless Chicken Breast
Pesto
Feta Cheese
1 pkg Prosciutto
Fresh Spinach Chopped
Provolone Cheese
Garlic Salt
Seasoning Salt
Olive Oil
Twine
Directions:
Directions:
Preheat Oven 400º or Prepare Grill for Indirect Heat
Butterfly Chicken Breast and pound flat
Spread Pesto and Feta Cheese on the inside of the Butterflied Chicken Breast layer Spinach and a slice of the Prosciutto. Roll the Breast in a pinwheel and tie with twine. Brush with Olive oil and season. Place in oven or grill and cook to 150º internal temp. place a slice of Provolone Cheese on top and finish to 165º. Rest for 15 minutes and slice to serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This is one of my original recipes.

 

 

 

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