Test Kitchen – Stuffed Chicken Breasts

Test Kitchen – Stuffed Chicken Breasts

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Test Kitchen: I saw one of those fast-speed video recipes the other day that was chicken breasts stuffed with Mozzarella cheese and pesto. Then the stuffed breasts were wrapped in bacon, baked, sliced, and served over pasta. I thought, ‘ello! this is easy and wicked. Except Mrs. YatPundit is trying to lose weight. OK, how about let’s not do the bacon? Heresy? Arguably. Good meal anyway? You bet.

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The meal itself was simple, and all the ingredients were available at Zuppardo’s Supermarket in #themetrys. Two chicken breasts, pesto (no, I didn’t make my own), mozzarella, and some seasonings – Zatarain’s Creole to brown the breasts a bit, and “Italian Seasoning” (basil, oregano, rosemary) for a bit of Creole-Italian flavor.

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My pocket-creation needs work. (Enjoy the photo, you twelve-year olds.)

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Add the cheese

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Then the pesto. Mrs. YatPundit said she enjoyed the pesto flavor, but the cheese was kind of meh. I’m going to try this again with a cheese that has a bigger flavor. She’s not a fan of bleus, but I think Gorgonzola and the bacon would be great together. Of course, this is what Test Kitchen is all about, finding things that are interesting so as not to bore the family. 🙂

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Browned the breasts on both sides, just a couple of minutes. They’re going in the oven to fully cook.

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De-glazed the pan with white wine. Usually my “cooking wine” is a 1.5L bottlle of whatever Pinot Grigio is on sale at Zuppardo’s. One time, I bought a box wine, and caught SO much grief on Da Twittah…*sigh*

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The finished plate – the chicken over thin spaghetti, and some mushrooms in white wine on top of the chicken, my way of compensating for not doing the bacon.

Overall conclusion: Need to do the bacon, even if wife doesn’t eat it! Also, need to play with the cheese.

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