Arugula Pesto Mushroom Stuffed Chicken Breasts

Posted by Sarah Papachristos on Saturday, March 9, 2013

In Gluten Free, Entree, Chicken

With all this winter weather we have been experiencing lately, I have my heart heavily set on Spring. Seriously, it is March and I can't handle anymore snow!


Doesn't this bright green arugula pesto remind you of a warm Spring day with blooming flowers? The idea of cooking with Spring colors will speed up the arrival of Spring, is without a doubt a stretch of the imagination.

But, a girl can dream right?

Pesto has always been a fascination of mine. You can ultimately make pesto with any type of greens you enjoy, such as kale, Swiss chard, basil, spinach, etc. I love how the end product is extremely flavorful, light, and nutty from the cheese.

It is the ultimate secret ingredient to create show stopping dishes!

This arugula stuffed chicken breast recipe is very simple and the perfect comfort meal. Even though the bright green pesto evokes thoughts of Spring, this warm, cheesy dish pairs perfectly with a cold Winter night.

And a tall glass of wine, of course!

Arugula Pesto Mushroom Stuffed Chicken Breasts

Serves 3

1lb Boneless, skinless chicken breasts
3/4 c. chopped mushrooms
1 Shallot, minced
1 tsp Olive oil
1/4 c. Dry white wine
Salt and Pepper to taste
2 Egg whites
4 Tbsp bread crumbs (I used Gillian's Gluten Free Bread Crumbs)
3 Tbsp shredded, part-skim, mozzarella cheese
2 c. Arugula
3 Tbsp Asiago cheese
1 Garlic clove
Salt and Pepper to taste
2 Tbsp Olive Oil
Preheat oven to 450 degrees F
Prepare the chicken:
Spray a deep baking dish with non-stick cooking spray and set aside. Wash and dry chicken breasts, season with salt and pepper. To prepare the chicken breast for stuffing, slit the side of the breast from the thickest part to create a pocket. I carefully run my knife along the inside of the pocket to make it as deep as possible without cutting through the other side. Repeat these steps on the other two chicken breasts. Set aside. 
To create the breading assembly line, place 2 egg whites in one bowl and the bread crumbs in another bowl.
Prepare the pesto:
Arugula Pesto How Sweet Eats

Place arugula, garlic clove, asiago cheese, salt and pepper in a food processor. Pulse until combined. Then add the olive oil, one tablespoon at a time, until pesto is smooth.

Set aside 3 tbsp of the pesto mixture for topping the chicken breasts.

Prepare the stuffing:
Begin by chopping the mushrooms and mincing the shallot. Heat 1tsp of olive oil over medium heat in a large skillet. Saute the shallots for 1-2 minutes then add the mushrooms. Cook the mushrooms with the shallots for 3-4 minutes.
Add the wine and bring to a low simmer. Cook the mushrooms, shallots and wine until most of the wine has reduced. You don't want the mixture to have too much liquid because it will be difficult to stuff in the chicken.
Once the wine has reduced, remove from the heat and set aside. Add the arugula pesto to the mushroom mixture (minus the 3 tbsp that were set aside) and stir.
Stuff each chicken breast with the mushroom pesto mixture. Then dip each chicken breast in the egg whites. Immediately dip both sides of the breasts in the bread crumbs and place in the baking dish.
Bake for 25 minutes. Remove from oven and top with marinara sauce. Top each breast with 1 tbsp of the reserved arugula pesto and mozzarella cheese.
Bake until cheese is melted, about 3 more minutes. Serve with extra sauce and enjoy! 
Post by Sarah Papachristos