Mozzarella & Pesto Stuffed Chicken (Printer-Friendly)

Juicy chicken breasts filled with fragrant basil pesto and creamy mozzarella, baked until golden for an elegant yet simple Italian dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 4 tablespoons basil pesto
06 - 4 ounces mozzarella cheese, sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - Using a sharp knife, cut a deep pocket lengthwise in each chicken breast, being careful not to slice all the way through.
03 - Season both sides of chicken breasts with salt and pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the top.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear with an internal temperature of 165°F.
08 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Suggestions:

01 -
  • The pesto and mozzarella combo keeps the chicken incredibly juicy even after baking
  • It looks impressive on the plate but takes less than 15 minutes to prep
02 -
  • Dont cut the pocket too deep or the filling will escape during baking
  • Letting the chicken rest is not optional it makes a huge difference in juiciness
03 -
  • Pound the chicken slightly to an even thickness before cutting the pockets
  • Let the pesto come to room temperature before spreading for easier handling
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