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Prep 15min
Total55min
Servings4
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Ingredients
Homemade Pesto, if desired
1
cup firmly packed fresh basil leaves
2
tablespoons pine nuts
1
clove garlic
1/4
cup olive or vegetable oil
1/3
cup grated Parmesan cheese
Chicken
4
boneless skinless chicken breasts
1
cup Homemade Pesto or purchased basil pesto
4
slices (1/2 inch thick) mozzarella cheese
1
cup Progresso™ plain bread crumbs
1
teaspoon salt
1
teaspoon pepper
Toothpicks
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Steps
1
If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
2
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
3
To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
4
Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
5
In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
6
Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.
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For more flavor, add 1 teaspoon dried basil leaves to the bread crumb mixture.
To make this recipe quicker, omit the bread crumbs and cook the chicken in a skillet that has been drizzled with olive oil.
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