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Chicken Breasts Stuffed with Cilantro Pesto Goat Cheese

Debra Debra Eller

Brian calls this Debbie’s “Green Chicken”

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Makes 4

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Save this recipe 2
Makes 4


  • 4 large whole boneless chicken breasts with skin
  • 1/4 cup finely chopped cilantro leaves
  • 1/4 cup chicken stock
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • Stuffing:
  • 2 garlic cloves, peeled
  • 2 serrano chilies, stemed
  • 2 cups cilantro leaves
  • 2 Tablespoons olive oil
  • 2 Tablespoons freshly grated Parmesan cheese
  • 3 oz goat chesse
  • 1/4 cup ricotta cheese
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  • 1

    Grill the chicken breasts or fry in a skillet.

  • 2

    Mix the cilantro leaves with the chicken stock, oil, salt and pepper. Marinate the chicken in the mixture for 15 minutes then drain and reserve the marinade.

  • 3

    In a blender or food processo, puree the garlic, chilies, cilantro, oil, Parmesan cheese, goat cheese and ricotta cheese. Season with salt and pepper to taste and place in a pastry bag.

  • 4

    Preheat the oven to 375°. Pipe the cheese mixture directly under the skin of the chicken breasts, spreading it in an even layer. Place the breasts in a baking pan and pour some of the reserved marinade over them. Bake for 12 minutes and serve immediately.

Recipe Notes

Edit note

Stuffing can be prepared up to 2 days in advance. The breasts can be grilled/fried and stuffed up to 6 hours in advance of baking. Keep at room temperature. If you don't have a pastry bag, just use a zip-loc bag and cut a small hole in one corner.

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