Chicken Breasts Stuffed with Pesto Butter
Submitted by kathaleen
Chicken breasts pounded thin, wrapped around a stick of homemade basil-Parmesan pesto butter, breaded golden, and baked. Make ahead and freeze for an elegant dinner anytime.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minImagine cutting into a crispy, golden chicken breast and watching a river of warm pesto butter flow out onto your plate. That’s what’s happening here, and it’s glorious.
Fresh basil, Parmesan, and garlic get blended into softened butter, chilled into a firm block, then sliced into sticks that tuck inside pounded chicken breasts.
Each roll gets the full treatment: flour, egg, breadcrumbs, then a sear in butter and olive oil before finishing in the oven.
The real beauty is that you can make these ahead and freeze them, so a dinner that looks like it took all afternoon is actually just thaw-and-bake.
Pro Tips
- Chill the pesto butter until it’s firm before slicing. Soft butter squishes out when you try to roll the chicken around it.
- Press the edges of the chicken together firmly to seal. Any gaps and the butter escapes during cooking instead of staying inside where it belongs.
- Refrigerate the breaded rolls for at least an hour before cooking. This sets the breadcrumb coating so it doesn’t fall off in the pan.
- Don’t overbake. The chicken is done when it’s white all the way through. Past that point, the pesto butter has already melted out and the meat dries up fast.
Ingredients
Directions
Cooking Day Instructions: Flatten chicken breasts to ⅛ inch thickness.
In a food processor or blender, combine basil, cheese and garlic.
Mix until a thick paste is formed.
Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3 inch square. Chill until firm. (to quick chill, place in freezer for 10 to 20 minutes). Slice chilled square into sticks, approximately ½-inch wide and three inches long. Lay out the flattened chicken breasts. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter. Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in bread crumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere. At this point chicken rolls may be frozen. Wrap each chicken roll in plastic wrap, and place in freezer bags. Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator. thaw completely. In large sauté pan, heat butter and olive oil on medium-medium high. Sauté chicken for about 10 to 15 minutes, turning chicken until golden brown on all sides. Place in a lightly greased baking dish and bake in a pre-heated 350℉ (180℃) oven for approximately 40 to 45 minutes, or until meat is white all the way through. (Be careful not to overbake)
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