chicken breasts stuffed with pesto butter

How To Make chicken breasts stuffed with pesto butter

• 1

  Flatten chicken breasts to 1/8\" thickness.
• 2

  In a food processor or blender, combine basil, cheese and garlic.
• 3

  Mix until a thick paste is formed.
• 4

  Add 1/2 cup of butter and blend.
• 5

  On a piece of waxed paper or plastic wrap, shape into a 3\" square.
• 6

  Chill until firm. (To quick chill, place in freezer for 10-20 minutes).
• 7

  Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.
• 8

  Lay out the flattened chicken breasts.
• 9

  Place a stick of pesto butter on the larger side of the meat.
• 10

  Fold the remaining side over the butter, then fold under the two ends.
• 11

  Press meat together on all sides to securely enclose butter.
• 12

  Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.
• 13

  Dredge rolled chicken breast in flour and shake off excess.
• 14

  Dip into egg, then roll in bread crumbs.
• 15

  Firmly pat bread crumbs onto chicken.
• 16

  Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.
• 17

  At this point chicken rolls may be frozen.
• 18

  Wrap each chicken roll in plastic wrap, and place in freezer bags.
• 19

  Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator and thaw completely.
• 20

  In large saute pan, heat 2 tablespoons of butter and olive oil on medium-medium high.
• 21

  Saute chicken for about 10-15 minutes, turning chicken until golden brown on all sides.
• 22

  Place in a lightly greased baking dish and bake in a pre-heated 350 degree oven for approximately 40-45 minutes, or until meat is white all the way through. (Be careful not to overbake).
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