Sometimes I make a pesto chicken, sometimes Parmesan. I figured why not combine the two and stuff one inside the chicken and coat it with the other? Works for me! You can use whatever chicken you have on hand. For me, that was a package of thin-cut chicken breasts. Heck, if you have the patience for the knife work, you could use chicken tenders if you want. Hmm, that would be good to do and make them super crispy. I always try to keep a stash of homemade pesto in the freezer, but if you are using a store-bought pesto that's on the very thin side, you might want to bulk it up with some extra Parmesan so it does just run out of the chicken while baking. You only need five ingredients for this ...
Parmesan (preferably freshly-grated)
Seasoned Bread Crumbs
- Stir together almost equal parts mayo and Parmesan - a little heavy on the Parmesan side is better.
- Blot each piece of chicken dry with a paper towel then, using a very sharp small knife, slice a pocket lengthwise into the side of each piece - almost as if you were going to butterfly it open.
- Fill the pocket with pesto, then spread the outside with the Parmesan mixture and drip into the breadcrumbs.
- Bake at 350-375 until golden and cooked through. Time will vary depending on how thick your chicken is, etc.