Ingredients
-
6
-
6
-
3
-
1
-
1/2
-
1/2
-
3
-
-
7
-
1
-
-
-
-
-
Directions
Stuffed Chicken Breasts with Pesto Cream Sauce, The pesto cream sauce is the highlight of this recipe and can even be used for other recipes , This is so good and easy to prepare I love the Zaar feature that you can click and the recipe adjusts for 2 used my own frozen pesto and cheddar cheese(didn’t have Colby) My husband raved about it That means: save this recipe! I did let the rolls set in the refrigerator for a couple of hours before baking You can serve this to company and look like a star I am not sure of the picture but I posted it anyways Thanks for sharing this one Rita
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Steps
|
1
Done
|
Pound Chicken Breasts to an Even 1/4 Inch Thickness and Set Aside. |
|
2
Done
|
Snap Off Tough Bottoms of Asparagus. |
|
3
Done
|
Place in Boiling Water and Cover For 1 Minute. |
|
4
Done
|
Drain, Rinse With Cold Water; Then Pat Dry. |
|
5
Done
|
Cut Asparagus 3 Inch Lengths. |
|
6
Done
|
Cut Cheese Into Sticks 1/2 Inch High X 1/2 Inch Wide by 3 Inches Long. |
|
7
Done
|
Set Aside. |
|
8
Done
|
Combine Bread Crumbs, Parmesan and Pine Nuts in a Bowl. |
|
9
Done
|
in Another Bowl Beat Eggs With a Fork. |
|
10
Done
|
Season Chicken Breasts With Salt and Pepper. |
|
11
Done
|
Place a Stick of Colby and an Asparagus Spear Next to One Long Edge of Each Breast. |
|
12
Done
|
Roll Breast Around Ingredients Tucking in Ends to Form a Neat Package. |
|
13
Done
|
Secure With a Toothpick If Necessary. |
|
14
Done
|
Dip Each Package in Egg and Then in Breadcrumb Mixture. |
|
15
Done
|
Make a Double Coating by Dipping Again Into Egg Then Crumbs. |
