Mozzarella & Pesto Stuffed Chicken (Printable Version)

Tender chicken breasts filled with basil pesto and mozzarella, baked until golden. An easy, elegant Italian-inspired main course for four.

# Components:

→ 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 Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
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 black pepper.
04 - Distribute 1 tablespoon of basil pesto and a quarter of the mozzarella slices into each pocket. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the baking dish and brush the top surface with olive oil.
06 - Sprinkle Parmesan cheese and dried Italian herbs evenly over the chicken breasts.
07 - Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F.
08 - Allow the chicken to rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but youre in and out in under an hour.
  • The pesto melts into the chicken, making every bite ridiculously juicy and aromatic.
  • You can prep it in the morning, refrigerate it, and just pop it in the oven when youre ready.
  • Its naturally low carb and gluten-free, so it fits almost any dinner table without fuss.
02 -
  • Dont slice the pocket too shallow or the filling will ooze out during baking, aim for a deep cut but leave at least half a centimeter on the sides.
  • If your chicken breasts are huge, butterfly them or slice them in half horizontally so they cook evenly and dont dry out.
  • Let the chicken rest after baking, cutting it too soon releases all the juices onto the plate instead of keeping them inside.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked, dry chicken or undercooked centers.
  • Add a handful of fresh spinach to the filling for extra color and a nutritional boost without changing the flavor much.
  • If the pesto starts to brown too quickly in the oven, tent the dish loosely with foil for the last 10 minutes of baking.
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