Stuffed Chicken Breasts with Pesto Cream Sauce

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“The pesto cream sauce is the highlight of this recipe and can even be used for other recipes.”

Ingredients Nutrition


  1. Pound chicken breasts to an even 1/4 inch thickness and set aside.
  2. Snap off tough bottoms of asparagus.
  3. Place in boiling water and cover for 1 minute.
  4. Drain, rinse with cold water; then pat dry.
  5. Cut asparagus 3 inch lengths.
  6. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
  7. Set aside.
  8. Combine bread crumbs, parmesan and pine nuts in a bowl.
  9. In another bowl beat eggs with a fork.
  10. Season chicken breasts with salt and pepper.
  11. Place a stick of colby and an asparagus spear next to one long edge of each breast.
  12. Roll breast around ingredients tucking in ends to form a neat package.
  13. Secure with a toothpick if necessary.
  14. Dip each package in egg and then in breadcrumb mixture.
  15. Make a double coating by dipping again into egg then crumbs.
  16. Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
  17. While the chicken is baking combine pesto and cream in a small saucepan.
  18. Bring to a boil and reduce 2 minutes until lightly thickened.
  19. Serve pesto cream sauce over stuffed chicken breasts.

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