Mozzarella & Pesto Stuffed Chicken

Experience the essence of Italian-inspired comfort with our Mozzarella & Pesto Stuffed Chicken. This dish features tender, succulent chicken breasts filled with a vibrant basil pesto and creamy mozzarella cheese, then baked to golden perfection for a flavorful main course that feels like a gourmet treat.

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The preparation is remarkably simple, requiring just a few high-quality ingredients to create a stunning result. By stuffing the chicken, you lock in moisture, ensuring the meat stays juicy while the cheese melts into the pesto to create a rich, savory filling.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons basil pesto (store-bought or homemade)
• 120 g (4 oz) mozzarella cheese, sliced
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried Italian herbs (optional)

Instructions

Step 1

Preheat oven to 200°C (400°F). Lightly grease a baking dish.

Step 2

Using a sharp knife, cut a deep pocket lengthwise in each chicken breast, being careful not to slice all the way through.

Step 3

Season both sides of chicken breasts with salt and pepper.

Step 4

Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.

Step 5

Place the stuffed chicken breasts in the baking dish. Brush with olive oil.

Step 6

Sprinkle Parmesan and Italian herbs evenly over the top.

Step 7

Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 74°C / 165°F).

Step 8

Let rest for 5 minutes. Remove toothpicks and serve warm.

Zusatztipps für die Zubereitung

To ensure the chicken stays juicy, always use a meat thermometer to check that it has reached an internal temperature of 74°C (165°F). Resting the chicken for five minutes after baking allows the internal juices to redistribute, ensuring a tender texture.

Varianten und Anpassungen

For a different flavor profile, try using sun-dried tomato pesto or adding a few leaves of fresh spinach into the chicken pocket before baking. You can also experiment with different cheeses like fontina or provolone for a sharper taste.

Serviervorschläge

This versatile dish pairs beautifully with roasted vegetables or a fresh, crisp green salad. For a complete dining experience, serve it with a light Italian white wine, such as a chilled Pinot Grigio.

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Whether it's a busy weeknight or a relaxed weekend dinner, this Mozzarella & Pesto Stuffed Chicken is a foolproof way to bring a touch of Italian elegance to your table. Enjoy the perfect balance of tender poultry and melted cheese.

Questions & Answers

→ How do I butterfly chicken breasts without cutting through completely?

Place the chicken breast on a cutting board. Hold it steady with one hand and use a sharp knife to carefully cut horizontally into the thickest part, creating a pocket opening. Stop before reaching the other side to keep it intact.

→ Can I prepare this dish in advance?

Yes, you can stuff the chicken breasts up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 5 extra minutes to baking time if cooking from cold.

→ What's the best way to check if chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). Alternatively, pierce the thickest part with a knife—juices should run clear with no pink.

→ Can I use different types of pesto?

Absolutely! Sun-dried tomato pesto, spinach pesto, or arugula pesto all work wonderfully. Adjust quantities based on intensity of flavor to avoid overpowering the chicken.

→ How should I store and reheat leftovers?

Store cooled chicken in an airtight container for up to 3 days. Reheat gently in a 160°C (320°F) oven for 10-12 minutes, covered with foil to prevent drying out.

→ What wine pairs best with this dish?

Light Italian whites like Pinot Grigio, Vermentino, or Prosecco complement the fresh pesto and mozzarella beautifully. The acidity cuts through the richness of the cheese.