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Chicken Breast Stuffed with Pesto and Brie

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Nutrition Facts

Serving Size: 10 oz (Stuffed Chicken & 2 oz Sauce)
Amounts Per Serving
Calories 550
Calories from Fat 330
% Daily Value*
Total Fat 37g 57%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 580mg 24%
Potassium 770mg 20%
Total Carbohydrate 16g 5%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 39g  
 
Vitamin A 4% Vitamin C 15%
Calcium 15% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 10 oz

Ingredients

Amount Ingredients
Pesto:
2 cups Basil, Fresh, Tightly Packed
1/2 cup Olive Oil, Extra Virgin
2 cloves Garlic
1/4 cup Pinenuts, Toasted
1/4 cup Parmesan Cheese, Fresh, Grated
3 Tbsp. Sun Dried Tomato Paste
Chicken:
10 (4-oz. each) Chicken Breasts, Skinless, Boneless, Butterflied
20 Spinach Leaves, Fresh
10 oz. Brie Cheese
1/2 cup Canola Oil
1 cup Flour, All Purpose
to taste Salt
to taste Pepper
Mushroom Cream Sauce:
1 3/4 cup Custom Culinary® Whisk & Serve® White Sauce Mix, Prepared
2 Tbsp. Canola Oil
1 lb. Mushrooms (Morels, Porcini or Chanterelles), Fresh, Diced Small
2 each Shallots, Minced
1/4 cup Sherry, Brandy or Marsala

Recommended Product: 1294 Whisk & Serve® White Sauce Mix

Directions

  1. Add basil and 1/4 cup of olive oil to blender. Purée until well blended. Add garlic, pinenuts, parmesan cheese and tomato paste, mix until well blended. Add a steady stream of remaining 1/4 cup of olive oil until a smooth paste is formed.
  2. Cut a pocket into each chicken breast and spread 2 tsp. of pesto into each pocket. Cover with spinach leaves. Top with 2 oz. of Brie cheese. Fold top of pocket of each chicken breast to enclose the pesto, spinach leaves, and brie cheese. Refrigerate.
  3. Prepare Whisk & Serve® White Sauce Mix according to package directions. Keep warm.
  4. Add 2 Tbsp. of canola oil to hot pan and sear mushrooms. Add shallots and cook one to two minutes until shallots are soft. Deglaze pan with Sherry, Brandy or Marsala. Cook until liquid has evaporated. Add mushroom mixture to prepared white sauce.
  5. For service, place 1/2 cup of canola oil in hot sauté pan. Lightly coat chicken roulades with flour and brown on all sides. Remove to a hotel pan. Place in a 350°F oven and roast until done, approximately five minutes. Serve with Mushroom Cream Sauce.
Recipe By

Jim Harvey, CEC
Corporate Executive Chef, West Region
Custom Culinary, Inc.



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