Pesto Chicken Recipe

	Preparation Time
	20 minutes

	Cooking Time
	20 minutes

	Servings
	6 persons

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Chicken filled with cheese, ricotta, parmesan, parsley and amazingly the pesto which enhances the flavor and take this scrumptious 'Pesto Chicken Recipe' to the new height.

Nutrition Facts

Amount per Serving

Calories 268.45 kcal

% Daily Value *

Total Fat 9.11 g: 14 %
Saturated Fat Content 2.73 g: 13.7 %
Cholesterol 112.81 mg: 37.6 %
Sodium 536.17 mg: 22.3 %
Total Carbohydrate: 4.2 %
Dietary Fiber 0.92 g: 3.7 %
Sugars 1.21 g: 3 %
Protein 31.89 g: 63.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Cheese, parmesan, grated	2 tbsp
Low fat Ricotta cheese	⅔ cup
Egg, whole, raw	1 medium
Skinless chicken breast, raw	6 breast, bone and skin removed
Parsley, raw	4 tbsp
Seasoned dry bread crumbs	¾ cup
Pesto	3 tbsp

Preparation method

Take a jelly roll pan, and then spray it with the cooking spray. Heat the oven at a temperature of 400?F. Put together 3 tbsp of the parsley, Parmesan, ricotta cheese and pesto in a bowl. Whisk the egg lightly in a shallow bowl.
Put the cheese mixture in a plastic food storage bag, make a hole at one corner and then set them aside. Cut the chicken into 2-inch horizontal pocket. Fill the pocket with the cheese mixture. Secure the openings with a tooth pick.
Do the same with the other pieces. On a wax paper; place the chicken pieces, and then coat the pieces with the cooking spray. Bake for 20 minutes or completely cooked.
Scatter over the parsley and serve 'Pesto Chicken Recipe' hot with the pasta.

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