Pesto Mozzarella and Tomato Stuffed Chicken Breasts
These chicken breasts are stuffed with a flavorful combination of pesto, fresh mozzarella, and sun-dried tomatoes, then baked until golden and juicy. It is a perfect dish for a quick, elegant meal.
Equipment
- Baking dish
- Cutting board
- Knife
- Small bowl
- Measuring spoons
- Measuring cups
Ingredients
Main Ingredients
- 4 large boneless, skinless chicken breasts
- 1/4 cup basil pesto
- 4 ounces fresh mozzarella cheese sliced or shredded
- 1/4 cup sun-dried tomatoes in oil drained and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat oven to 400°F (200°C). Prepare a baking dish by lightly greasing it or lining with parchment paper.
- Carefully butterfly each chicken breast by slicing horizontally almost all the way through, then open it flat like a book.
- Season both sides of the chicken with salt, black pepper, garlic powder, and onion powder.
- In a small bowl, combine the basil pesto, sliced mozzarella, and chopped sun-dried tomatoes.
- Spoon an equal amount of the pesto and mozzarella mixture onto one half of each butterflied chicken breast.
- Fold the other half of the chicken breast over the filling, securing the edges with toothpicks if needed to keep the filling inside.
- Place the stuffed chicken breasts in the prepared baking dish and drizzle with olive oil.
Cooking
- Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature should reach 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.
Notes
Serve with a side of roasted vegetables or a fresh salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from drying out.