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Stuffed Chicken Breast with Pesto-Fried Brussels Sprouts and Toasted Panko Recipe

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4 from 12 reviews

This elegant stuffed chicken breast recipe features tender boneless skinless chicken breasts filled with a savory mixture of red pepper pesto, cream cheese, and Asiago cheese, then topped with melted cheese and roasted to perfection. Accompanied by honey-glazed Brussels sprouts tossed with crispy bacon bits and toasted panko breadcrumbs, this dish combines comforting flavors with a gourmet touch. Perfect for a special dinner at home, it delivers a fine dining experience without stepping outside.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

Chicken and Filling

  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Cream Cheese (softened)
  • 1 oz. Shredded Asiago Cheese (divided)
  • 1 oz. Red Pepper Pesto
  • ¼ tsp. Salt (for chicken)
  • ¼ tsp. Black Pepper (for chicken)
  • 1 tsp. Olive Oil (for cooking chicken)

Brussels Sprouts and Topping

  • 12 oz. Brussels Sprouts, trimmed and halved (quarter if large)
  • ⅗ oz. Butter (softened)
  • ½ fl. oz. Honey
  • 1 oz. Bacon Bits
  • ⅓ oz. Panko Breadcrumbs
  • ¼ tsp. Salt (for Brussels sprouts)
  • ¼ tsp. Black Pepper (for Brussels sprouts)
  • ¼ tsp. Red Pepper Flakes (to taste)
  • 2 tsp. Olive Oil (divided: 1 tsp. for toasting panko, 1 tsp. for cooking Brussels sprouts)

Instructions

  1. Prepare Brussels Sprouts and Make Filling: Trim the stems from the Brussels sprouts and cut them in half vertically, or into quarters if they are larger than a ping-pong ball. In a mixing bowl, combine the red pepper pesto, softened cream cheese, and half of the shredded Asiago cheese; mix until smooth and set aside for filling the chicken.
  2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. On a clean cutting board, carefully slice each breast lengthwise parallel to the board to create a pocket, stopping before cutting all the way through. Open the chicken like a book. Evenly spread the prepared filling inside each chicken breast, then fold the chicken over to enclose. Season both sides with ¼ teaspoon salt and ¼ teaspoon pepper.
  3. Cook the Chicken: Heat 1 teaspoon of olive oil in a medium oven-safe non-stick pan over medium heat. Add the stuffed chicken breasts and cook until browned on one side, about 2-4 minutes. Flip the chicken, top evenly with the remaining shredded Asiago cheese, then transfer the pan to a preheated 400°F oven. Roast for 10-12 minutes or until the chicken reaches an internal temperature of 165°F. Carefully remove from oven using an oven mitt as the pan handle will be hot.
  4. Toast the Panko Breadcrumbs: Meanwhile, heat 1 teaspoon olive oil in a large non-stick pan over medium-high heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 1-2 minutes. Transfer toasted panko to a plate and wipe the pan clean while keeping it hot on medium-high heat.
  5. Cook Brussels Sprouts and Finish Dish: In the same large pan, add 1 teaspoon olive oil and the prepared Brussels sprouts. Stir occasionally and cook until they start to soften, about 1-2 minutes. Add ¼ cup of water to the pan, cover, and cook undisturbed until the water nearly evaporates, about 4-6 minutes. Remove the lid, then add bacon bits, ¼ teaspoon salt, ¼ teaspoon pepper, honey, and red pepper flakes to taste. Stir occasionally until the bacon crisps and Brussels sprouts are tender, around 2-3 minutes. Remove from heat and stir in the softened butter until melted and combined. Plate the chicken alongside the Brussels sprouts and sprinkle the toasted panko breadcrumbs on top of the sprouts. Serve immediately and enjoy!

Notes

  • Make sure to preheat your oven to 400°F to ensure proper roasting.
  • Softening cream cheese and butter before cooking aids in easy mixing and better flavor integration.
  • Use an oven-safe skillet for the cooking and roasting step to avoid transferring the chicken to another dish.
  • Keep the pan handle hot when removing from the oven; always use oven mitts for safety.
  • Adjust red pepper flakes quantity based on your preferred spice level.
  • Panko breadcrumbs add a delightful crunch to the Brussels sprouts; do not skip toasting them.
  • This recipe serves 2, but ingredients can be scaled accordingly for larger portions.
  • Internal cooking temperature of chicken should reach 165°F for food safety as recommended by the FDA.

Find it online: https://cheftinaskitchen.com/stuffed-chicken-breast-with-pesto-fried-brussels-sprouts-and-toasted-panko-recipe/