Mozzarella Pesto Stuffed Chicken
This Mozzarella Pesto Stuffed Chicken is bursting with flavor and so easy to make! Juicy chicken breasts filled with melty mozzarella, basil pesto, and sun-dried tomatoes, baked to perfection.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup fresh mozzarella cheese diced
- 1/2 cup basil pesto homemade or store-bought
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for searing
- Fresh basil leaves for garnish
Instructions
Prepare the Chicken Breasts
- Carefully slice each boneless skinless chicken breast horizontally to create a pocket, being careful not to cut all the way through. If uneven in thickness, gently pound with a meat mallet or rolling pin to even thickness.
Make the Stuffing
- In a mixing bowl, combine diced fresh mozzarella, basil pesto, chopped sun-dried tomatoes, grated Parmesan cheese, minced garlic, salt, and black pepper. Stir until well incorporated.
Stuff the Chicken
- Spoon the pesto and cheese mixture evenly into each chicken breast pocket. Use toothpicks to secure the openings to keep the filling inside.
Sear the Chicken
- Heat olive oil in a skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side until golden brown.
Bake to Perfection
- Transfer seared chicken breasts to a baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until chicken reaches 165°F (74°C) and cheese is melted.
Garnish and Serve
- Remove toothpicks carefully. Garnish with fresh basil leaves and serve with your favorite sides.
Equipment
- Sharp Knife
- Cutting Board
- Mixing bowl
- Skillet or frying pan
- Baking dish
- Meat mallet or rolling pin (optional)
- Toothpicks
Notes
- Use part-skim mozzarella to reduce fat without sacrificing flavor.
- Homemade pesto with less oil makes this dish lighter.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooked chicken for up to 2 months; thaw overnight before reheating.
- Check internal temperature to ensure chicken is fully cooked but still juicy.
