| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| Pesto Mozzarella Chicken | |
|---|---|
| Tweet Topic Started: Sep 29 2016, 10:53 PM (49 Views) | |
| CharleneG | Sep 29 2016, 10:53 PM Post #1 |
![]()
|
found this recipe on FB and since I had everything I needed I made it tonight. It was delicious! And no, I couldn't figure out the original measurements either but I made guesses by watching the video that was with the recipe. Pesto Chicken Mozzarella INGREDIENTS * 1 chicken breast fillet * Salt * Black pepper * 1.7 oz pesto (I used a rounded Tbsp) * 1.4 oz mozzarella cheese (about 1/4 cup) * 1.4 oz parmesan (about 2 Tbsp) * 1.7 breadcrumbs (about 1/2 cup Seasoned Panko crumbs) * 1 beaten egg LET'S GET COOKING... 1. Open the chicken fillet to make it bigger and thinner. If necessary use a steak hammer. 2. Season with salt and pepper. 3. Spread the pesto, arrange the mozzarella cheese and close the fillet with toothpicks. 4. In a bowl, mix Parmesan cheese with breadcrumbs. 5. Baste the chicken with the egg and then the Parmesan mixture with breadcrumbs. 6. Transfer to a baking dish and bake at 350ºF for 20 minutes or until the chicken is cooked. Notes: The breasts I used were huge and needed more cooking time. I used a toaster oven for it. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Poultry · Next Topic » |








3:13 PM Jul 11