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Pesto Stuffed Chicken

The combination of pesto and bacon in this chicken makes it a perfect dish for entertaining.
8 Servings Recipe By Pin Print
Pesto Stuffed Chicken

Ingredients

  • 3 pounds Chicken, Boneless Breasts
  • 1 cup Pesto
  • ½ cups cook and dice Bacon
  • 1 cup Italian Dressing
  • ½ cups Parmesan Cheese, Grated
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
  2. Fold chicken over the pesto and place chicken into baking pan.
  3. Top with Italian dressing, Parmesan, garlic, pepper and salt.
  4. Bake at 375 for 30-40 minutes, until chicken is cooked through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
  2. Fold chicken over the pesto and place chicken into indicated number of baking pans.
  3. Top with Italian dressing, Parmesan, garlic, pepper and salt.
  4. Cover tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 375 for 30-40 minutes, until chicken is cooked through.

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