Pesto Stuffed Chicken

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For Pesto Stuffed Chicken:

2 tbsp butter, at room temperature

1 pc garlic clove, crushed

2 tbsp shredded fresh basil

4 pcs chicken breast fillets, pounded

2 tbsp butter + 1 tbsp    Jolly Claro Palm Oil

Additional Butter for greasing pan


For Italian Bread Crumbs:

1 cup Good Life Bread Crumbs

½ tsp salt

½ tsp dried parsley

½ tsp pepper

½ tsp garlic powder

¼ tsp onion powder



For Italian Bread Crumbs:

1. Combine all ingredients in a bowl or put in a food processor.  Blend well

Store in an air tight container.


For Pesto Stuffed Chicken:


  1. Preheat oven to 325 degree.  Grease pan with butter.
  2. Place the butter, garlic and basil in a small bowl, and stir to combine.
  3. Divide the butter mixture into 4 equal portions. Spoon onto pounded chicken breasts and roll. Secure with toothpicks.
  4. Place the Italian breadcrumbs mixture on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat.
  5. Heat the oil in a frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden.
  6. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through.
  7. Serve with rice or mashed potatoes. 


Serves 4.


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