pine nut crusted chicken with pesto alfredo sauce

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  • add   Basil leaves for garnish
  • add   3/4 cup Romano cheese, grated
  • add   2 Tbsp. Prepared Pesto Sauce
  • add   1/2 Pint Heavy or whipping cream
  • add   1 clove Garlic, finely minced
  • add   2 Tbsp. Butter
  • add   Pesto Alfredo Sauce:
  • add   1/4 cup Butter
  • add   1/2 cup Pine Nuts, finely chopped
  • add   6 Tbsp. Romano cheese, grated
  • add   Crust:
  • add   4 Tbsp. Cream Cheese
  • add   4 Tbsp. Goat Cheese
  • add   1 1/3 cup Red Onions, chopped
  • add   4 Chicken breasts, boneless, skinless


  1. Preheat oven to 375 degrees.On low to medium heat melt butter, add onions. Slowly cook onions until they are golden brown in color. Set aside.Mix the goat cheese and cream cheese together, add the cooked onions.Cut the chicken breast through the thick side to make a pocket. Into each pocket place 1/4 of the cheese/onion mixture.In a frying pan, over medium heat, toast pine nuts until golden brown. In a small bowl, mix the pine nuts and Romano cheese. Place 1/4 of the pine nut/cheese mixture on top of each stuffed chicken breast. Melt 1/4 cup butter and pour over the crusted chicken breasts.Place the chicken breasts on a cookie sheet, bake for 18 minutes @ 375 degrees. For the last 3 minutes of cooking, turn the oven to broil and brown the top of the crusted chicken breasts.While chicken is cooking, make the Pesto Alfredo sauce. Heat butter, cream, and garlic in a saucepan until the butter is melted. Add prepared pesto sauce. Remove from heat. Add grated Romano cheese; stir until sauce is blended and smooth.Place sauce on bottom of serving plate and place each chicken breast on top. Garnish with basil leavesMakes 4 servings