Ingredients
-
6
-
6
-
3
-
1
-
1⁄2
-
1⁄2
-
3
-
-
7
-
1
-
-
-
-
-
Directions
Prep Time: 20 m | Cook Time: 1hr | Serves: 6
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 I 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
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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. |
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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. |
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9
Done
|
In another bowl beat eggs with a fork. |
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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. |
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13
Done
|
Secure with a toothpick if necessary. |
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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. |
