Stuffed chicken is such a simple yet elegant weeknight meal. First up is a pear- stuffed chicken breast topped with cheddar cheese for your little one and then mascarpone cheese and pesto-filled chicken breast for the big kids! Super delicious and seriously simple!!
Cheddar Pear Chicken
- 2-3 tablespoons Pear Puree *
- 1 Boneless, Skinless Chicken Breast
- 1 tablespoon freshly grated Cheddar Cheese
Preheat oven to 400 degrees and spray a baking dish with cooking spray. Cut a small slit along the side of the chicken breast making sure not to cut through the other side. Fill the pocket with the pear puree. Bake for 20 minutes then remove from oven and add grated cheddar cheese and allow to bake an additional 5 minutes.
*I keep my freezer stocked with all kinds of fruit and veggie purees. Simply steam the fruit/veggie, puree and freeze into individual size portions. Apple and sweet potato would also be great with this recipe
Mascarpone Pesto Stuffed Chicken
- 2 tablespoons Mascarpone Cheese (cream cheese could be used if you can’t find mascarpone)
- 1 tablespoon Pesto
- 2 Boneless, Skinless Chicken Breasts
- 1 Egg White, beaten
- 1/4 cup Whole Wheat Panko Bread Crumbs
Preheat oven to 400 degrees. Stir together the cheese and pesto. Cut a small slit in the side of the chicken breasts to make a small pocket. Fill each chicken breast with the cheese mixture and place in a baking dish that has been sprayed with cooking spray. Brush each chicken breast with the egg white.
Sprinkle with the Panko Bread Crumbs and bake for 25 minutes. This chicken is perfect paired with a simple mixed green salad. Or if you want tickets to the carb party, break out the whole wheat pasta and serve this chicken with a little sprinkle of Parmesan cheese.