Breaded Pesto Chicken Stuffed With Mozzarella

I know you read that title and were like “WHAAAAAT?!  I need it now!”.  That’s exactly how I felt after I tasted it.  I actually cooked up 3 of these and ate all 3. . .  The meat is tender and juicy, the breading’s made of horseradish cheddar cheese chips and pistachios, the pesto is spinach, arugula, and parsley based instead of the traditional basil, and it’s filled with ooey-gooey mozzarella cheese!

Photography by Blake Zimmerman

INGREDIENTS

  • 3 Skinless Boneless Chicken Breasts (Butterflied)
  • 1 1/2 Cups Horseradish Cheddar Cheese Potato Chips
  • 1/2 Cup Pistachios
  • 1 Tsp Oregano
  • 1/4 Cup Mustard
  • 1 Tsp Salt (per breast)
  • 1 Tsp Black Pepper (per breast)
  • 2 – 3 Cups Fresh Spinach
  • 1 Cup Wild Arugula
  • 1 Cup Parsley
  • 1/2 – 1 Cup Olive Oil
  • 1/2 Lb Fresh Mozzarella

RECIPE

  1. Preheat Oven to 375
  2. In a Food Processor combine the poato chips and pistachios and oregano
  3. Set Aside
  4. In the Food Processor Combine Arugula, Spinach, and Parsley
  5. Slowly add Olive oil to the spinach mix while it’s processing until it reaches a pesto consistency
  6. Butterfly the chicken breasts
  7. Rub the breasts in the Pesto
  8. Rub the breasts in the Breading
  9. Cut a chunk of mozzarella  and put it in the middle and wrap up the breasts, skewering with toothpick
  10. Cook for 15-20 minutes or until browned
  11. Flip and cook until golden brown and cheese starts to melt out (another 5-10 minutes)
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