Pesto and Three-cheese Chicken

Pesto and Three-cheese Chicken
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 1

    garlic clove, chopped

  • 1

    red pepper

  • 3/4 cup
    (190 mL)


  • 1/2 cup
    (125 mL)

    cream cheese

  • 1/2 cup
    (125 mL)

    old cheddar or varieties of cheddar

  • 1/4 cup
    (60 mL)

    grated mozzarella

  • Salt and pepper to taste

  • 4

    chicken boneless breasts

  • 3 Tbsp.
    (45 mL)


  • 8

    fresh basil leaves

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil


Preheat oven to 350°F (180°C).

In a saucepan, heat oil and brown garlic and red pepper.

Mix in the milk and heat.

Add the garlic and cheeses, stirring continuously.

Cook, without boiling, until slightly thickened.

Salt and pepper to taste. Set aside.

Using a rolling pin, flatten the chicken breasts.

Next, slice the thickness in 2, without cutting right through.

Spread pesto in each of the breasts and insert basil leaves.

In a frying pan, heat oil and seal the breasts on both sides.

Place each breast in an ovenproof dish. Top with the cheese sauce and bake 12-15 minutes or until the chicken is cooked.

Coat the breasts with the cheese sauce and serve with pasta topped with dried tomatoes and olives.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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