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Pesto Stuffed Chicken Breast Recipe

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This recipe for Pesto Stuffed Chicken Breast, by , is from Shay's Travels, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carl Counce

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 400 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 150 internal temp. place a slice of Provolone Cheese on top and finish to 165. 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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