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Chicken Breasts Stuffed with Cilantro Pesto Goat Cheese

Debra Debra Eller

Brian calls this Debbie’s “Green Chicken”

servings: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
See Full Recipe


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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