Save Experience the ultimate fusion of Italian flavors with this succulent Mozzarella & Pesto Stuffed Chicken. This dish transforms simple chicken breasts into a gourmet masterpiece, featuring a molten center of creamy cheese and aromatic basil pesto, baked until perfectly juicy and golden.
Save The aroma of baking pesto and melting Parmesan will fill your kitchen, promising a meal that is as pleasing to the senses as it is to the palate. Whether you are hosting a dinner party or looking for a quick family dinner, this recipe delivers sophisticated taste with minimal effort.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Filling: 4 tablespoons basil pesto (store-bought or homemade), 120 g (4 oz) mozzarella cheese, sliced
- Topping: 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 remains as juicy as possible, avoid overbaking. Using a meat thermometer to confirm the internal temperature reaches exactly 74°C (165°F) is the secret to perfect results every time.
Varianten und Anpassungen
For a unique twist, try using sun-dried tomato pesto or adding a handful of fresh spinach inside the pocket. These variations add a different depth of flavor and vibrant color to the dish.
Serviervorschläge
Pair this flavorful main course with roasted vegetables or a crisp green salad. For the perfect beverage, serve with a light Italian white wine like Pinot Grigio.
Save Bring a taste of Italy into your home with this simple yet elegant dish. With its golden crust and molten center, it is a reliable favorite that never fails to satisfy a hungry crowd.
Recipe FAQ
- → How do I prevent the chicken from drying out?
Use boneless, skinless chicken breasts of similar thickness for even cooking. Don't skip the olive oil brushing, as it helps retain moisture. Bake until the internal temperature reaches 74°C (165°F) and let rest for 5 minutes before serving to allow juices to redistribute.
- → Can I make this with homemade pesto?
Absolutely. Fresh homemade pesto works wonderfully and delivers superior flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. You can also experiment with sun-dried tomato pesto or add fresh spinach for variation.
- → What's the best way to create the pocket without tearing the meat?
Use a sharp knife and work carefully along the thicker side of the breast. Cut horizontally toward the center, creating a pocket without cutting through the opposite side. Take your time to avoid splitting the meat, which would cause filling to leak during cooking.
- → Can I prepare this ahead of time?
Yes, you can stuff the chicken up to 4 hours in advance. Cover and refrigerate until ready to bake. Add a few extra minutes to the cooking time if baking directly from cold. Alternatively, assemble everything and bake fresh for optimal results.
- → What side dishes pair well with this dish?
Roasted vegetables like zucchini, bell peppers, or asparagus complement this beautifully. A crisp green salad or light pasta works wonderfully too. Consider serving with crusty bread to soak up any flavorful juices from the baking dish.
- → Can I freeze the stuffed chicken before cooking?
Yes, wrap stuffed breasts individually and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or add 10-15 minutes to the cooking time if baking from frozen. Ensure the internal temperature reaches 74°C (165°F) for food safety.