PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
PESTO SURPRISE MUFFINS
Make and share this Pesto Surprise Muffins recipe from Food.com.
Provided by Chef Catherine Hofs
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat oven to 400 degrees F. Grease 12 (2 1/2-inch) muffin cups or line with paper baking cups.
- Combine flour, 2 tbs. cheese, baking powder and salt in a large bowl. Combine milk, oil and egg in a small bowl; stir until blended. Stir into flour mixture until just moistened. Do not overmix. Spoon into prepared muffin cups, filling one-third full. Stir pesto sauce; spoon 1 teaspoons sauce into each muffin cup. Spoon remaining batter evenly over pesto sauce. Sprinkle remaining 1 tbs. cheese evenly over batter.
- Bake 25 to 30 minutes or until toothpicks inserted into centers come out clean. Cool in muffin pans on wire rack 5 minutes. Remove from pan and cool on wire rack 10 minutes.
Nutrition Facts : Calories 141.1, Fat 6.3, SaturatedFat 1.4, Cholesterol 21.6, Sodium 223, Carbohydrate 17.2, Fiber 0.6, Sugar 0.1, Protein 3.8
PESTO EGG MUFFIN BITES
Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!
Provided by Katie Hiscock
Categories Lunch, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat's cheese.
- Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
- Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
Nutrition Facts : Calories 74 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
PESTO PARMESAN MUFFINS
loosely based on this recipe. my photos don't usually look like the recipe it's because i don't follow recipes.
Provided by Fuji7671
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Warm oven to 180°C Oil the muffin tin or use paper cups. Shift flour, salt, pepper and baking powder in a big bowl. Fold in the parmesan cheese and basil. In another bowl mix the egg, olive oil and milk together. Add this to the dry ingredients and stir. The mix should be a little chunky. Fill the muffin cups 2/3, stir in the mix a teaspoon each muffin.
- Bake 20-25 minutes, or until the muffins are golden and a skewer comes out clean when inserted. Cool for a few minutes then transfer to wire rack. Serve warm or room temperature.
Nutrition Facts : Calories 228.5, Fat 11.5, SaturatedFat 4.1, Cholesterol 34, Sodium 537, Carbohydrate 21.3, Fiber 0.8, Sugar 0.2, Protein 9.8
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
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PARMESAN PESTO MUFFINS – JEANIE AND LULU'S KITCHEN
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5/5 (1)Total Time 30 minsCategory BreakfastCalories 170 per serving
- Pre-heat the oven to 350 and line a 12 well muffin tin with paper liners. Combine the flour, corn meal, baking powder and salt in a large mixing bowl and whisk them together to aerate them. Combine the milk, olive oil, parmesan cheese, pesto sauce and eggs in another bowl and whisk those wet ingredients together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together until you have a thick batter.
- Scoop a heaping 1/4 cup of batter into each lined muffin well. Bake the muffins for about 15 minutes, until puffy and baked through. Insert a toothpick in the center of a few to make sure they are done. It should come out cleanly. Sprinkle additional grated parmesan on the muffins while they are still warm. Let them cool, then serve immediately!
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