Stuffed Chicken Breasts with Pesto Cream Sauce

Recipe by Geema




  • Pound chicken breasts to an even 1/4 inch thickness and set aside.
  • Snap off tough bottoms of asparagus.
  • Place in boiling water and cover for 1 minute.
  • Drain, rinse with cold water; then pat dry.
  • Cut asparagus 3 inch lengths.
  • Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
  • Set aside.
  • Combine bread crumbs, parmesan and pine nuts in a bowl.
  • In another bowl beat eggs with a fork.
  • Season chicken breasts with salt and pepper.
  • Place a stick of colby and an asparagus spear next to one long edge of each breast.
  • Roll breast around ingredients tucking in ends to form a neat package.
  • Secure with a toothpick if necessary.
  • Dip each package in egg and then in breadcrumb mixture.
  • Make a double coating by dipping again into egg then crumbs.
  • Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
  • While the chicken is baking combine pesto and cream in a small saucepan.
  • Bring to a boil and reduce 2 minutes until lightly thickened.
  • Serve pesto cream sauce over stuffed chicken breasts.