Mozzarella & Pesto Stuffed Chicken (Printable View)

Juicy chicken breasts stuffed with basil pesto and melted mozzarella, baked until golden and tender. An elegant yet easy Italian main course.

# 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 horizontal 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 - Distribute 1 tablespoon of basil pesto and one-quarter of the mozzarella slices into each pocket. Secure with toothpicks if needed to prevent filling from escaping during cooking.
05 - Transfer stuffed chicken breasts to the prepared baking dish. Brush the top surface with olive oil.
06 - Sprinkle grated 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 when measured with a meat thermometer at the thickest part.
08 - Remove from oven and let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -
  • Creating that cheese stuffed moment when you cut into the chicken and everything oozes out is the kind of kitchen magic that makes people think you spent way more effort than you actually did
  • The pesto does double duty as seasoning and filling so you end up with incredibly juicy meat without marinating or overnight prep
02 -
  • Use a truly sharp knife when cutting the pockets because a dull blade will slip and make uneven cuts that cause filling to leak out everywhere
  • Toothpicks are your friend here, but remember to count exactly how many you use so you can remove them all before serving
03 -
  • Pound the thicker end of each chicken breast slightly so they are even thickness, which means they will all finish cooking at the same time
  • Warm your pesto slightly before spreading it if it has been refrigerated, as cold pesto does not spread smoothly and can tear the chicken pockets
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