Mozzarella & Pesto Stuffed Chicken (Printable format)

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

# 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

# Directions:

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 pepper.
04 - Stuff each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices. Secure with toothpicks if needed.
05 - Place the stuffed chicken breasts in the baking dish. Brush with olive oil.
06 - Sprinkle Parmesan and Italian herbs evenly over the chicken.
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 Advice:

01 -
  • Simple preparation with impressive, gourmet results.
  • Low-carb and gluten-free, making it suitable for many dietary needs.
  • Exploding with aromatic basil and molten mozzarella in every bite.
02 -
  • Use toothpicks to seal the chicken pockets so the mozzarella doesn't leak out during baking.
  • If using store-bought pesto, check the label for nut allergens like pine nuts.
  • Grate your own Parmesan for the topping to get the best melt and flavor.
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