Mozzarella & Pesto Stuffed Chicken (Print Version)

Tender chicken breasts filled with creamy mozzarella and fragrant basil pesto, baked to golden perfection.

# 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

# Preparation 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 the meat.
03 - Season both sides of chicken breasts evenly with salt and black pepper.
04 - Fill each pocket with 1 tablespoon of basil pesto and one quarter of the mozzarella slices. Secure with toothpicks if needed to keep filling contained.
05 - Place stuffed chicken breasts in the prepared baking dish. Brush the top surface with olive oil.
06 - Sprinkle grated Parmesan cheese and dried Italian herbs evenly over the top of each breast.
07 - Bake for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Internal temperature should reach 165°F when measured with a meat thermometer.
08 - Remove from oven and let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • It looks impressive but comes together in less than an hour, perfect for weeknights or company.
  • The pesto keeps the chicken incredibly moist and adds so much flavor without any fuss.
  • You can prep the stuffed breasts ahead and just pop them in the oven when youre ready.
02 -
  • Dont cut the pocket all the way through or the filling will leak out during baking, I learned this the hard way the first time.
  • Let the chicken rest after baking or all those beautiful juices will run out onto the plate instead of staying inside.
  • If your chicken breasts are uneven in size, check the smaller ones a few minutes early so they dont dry out.
03 -
  • Pound thicker chicken breasts to an even thickness before cutting the pocket so they cook evenly and stay tender.
  • Use a meat thermometer to take the guesswork out, it guarantees perfectly cooked chicken every single time.
  • Brush the tops with a little extra pesto in the last five minutes of baking for an extra hit of flavor and a glossy finish.
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