Mozzarella & Pesto Stuffed Chicken

Tender chicken breasts filled with basil pesto and creamy mozzarella, baked until golden and juicy. Ready in 45 minutes.

# What You’ll Need:

01 - 4 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

05 - 4 tablespoons basil pesto

06 - 4 ounces mozzarella cheese, sliced

07 - 2 tablespoons grated Parmesan cheese

08 - 1/2 teaspoon dried Italian herbs

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 and brush with olive oil.

06 - Sprinkle Parmesan and Italian herbs evenly over the top of each chicken 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.

01 -

Flavor Profile: A perfect balance of fragrant basil and creamy mozzarella.
Dietary Friendly: Naturally gluten-free and low-carb.
Effortless: Easy to prepare in just 15 minutes, making it ideal for busy weeknights.

02 -

Secure the Filling: Use toothpicks to keep the mozzarella from leaking out while baking.
Resting Time: Do not skip the 5-minute rest after baking; it allows the juices to redistribute for a tender bite.