Stuffed Chicken Breasts With Pesto Sauce And Mashed

Name: Stuffed Chicken Breasts With Pesto Sauce And Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-12 sprigs basil; 5 sprigs parsley, chopped; 2 tbsp pine nuts; 2-3 tbsp olive oil; 4 tsp sour cream; 2 lb potatoes; 3 None chicken breasts, sliced lengthways into 4 pieces each; 7 oz fresh mozzarella, sliced into 12slices; 12 slices prosciutto; 3-4 tbsp sunflower oil; 1 cup milk; 3 tbsp butter; 1 pinch grated nutmeg

Servings: persons

10-12 sprigs basil
5 sprigs parsley, chopped
2 tbsp pine nuts
2-3 tbsp olive oil
4 tsp sour cream
2 lb potatoes
3 None chicken breasts, sliced lengthways into 4 pieces each
7 oz fresh mozzarella, sliced into 12slices
12 slices prosciutto
3-4 tbsp sunflower oil
1 cup milk
3 tbsp butter
1 pinch grated nutmeg

1
Pick 24 basil leaves and set aside. Place the remaining basil, parsley, pine nuts, olive oil, and 4-5 tbsp water in a food processor and blend until smooth. Mix in the sour cream and season with salt and pepper. Place in the fridge.
2
Cook the potatoes in salted, boiling water for 25 mins until tender. Lay the sliced chicken on a board. Lay a piece of mozzarella and 2 basil leaves on each slice. Roll up the chicken then carefully wrap a piece of prosciutto around the outside.
3
Heat the oil in a large pan over a low-medium heat, add the chicken rolls and cook for 10-12 mins, turning, until cooked through.
4
Heat the milk and butter. Drain the potatoes and cool under cold water. Peel. Add the milk and butter and nutmeg to the potatoes and season. Mash until smooth. Divide the potatoes, pesto sauce, and chicken between 4 plates. Serve.

1547

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10-12 sprigs basil, 5 sprigs parsley, chopped, 2 tbsp pine nuts, 2-3 tbsp olive oil, and more.

Yes, Stuffed Chicken Breasts With Pesto Sauce And Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Breasts With Pesto Sauce And Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions