Mozzarella & Pesto Stuffed Chicken (Print)

Tender chicken breasts stuffed with basil pesto and mozzarella, baked to golden perfection. Easy Italian main course for 4.

# 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

# How To Make It:

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 - Stuff each pocket with 1 tablespoon of basil pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the prepared baking dish. Brush generously with olive oil.
06 - Sprinkle Parmesan cheese and dried Italian herbs evenly over the top of each breast.
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 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Tips:

01 -
  • The pesto infuses every bite with bright basil flavor while mozzarella creates these incredible gooey pockets
  • It looks impressive but requires zero special skills beyond basic knife work
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • If your chicken breasts are super thick, pound them gently between plastic wrap first or they'll take forever to cook through
  • The toothpicks are crucial for keeping everything contained, just remember to count how many you put in so you can fish them all out later
  • Don't overstuff or the cheese will burst out during baking and you'll lose all that beautiful filling to the bottom of your pan
03 -
  • A meat thermometer takes all the guesswork out and ensures you never serve undercooked chicken or dry out perfectly good meat
  • If you don't have toothpicks, uncooked spaghetti pieces work in a pinch, though they're a bit harder to remove
Return