This Pesto Mozzarella-Stuffed Chicken is a delightful blend of creamy mozzarella, fragrant basil pesto, and tender chicken breast. Perfectly baked, it’s a quick yet impressive dish for any night. Packed with protein and flavor, it’s a healthy, wholesome dinner option that’s as easy to prepare as it is delicious to eat.
Recipe Tips and Tricks:
- Seal the Edges: Secure the chicken with toothpicks to prevent the filling from oozing out during baking.
- Avoid Overfilling: Add just enough pesto and mozzarella for flavor without overstuffing the chicken breasts.
- Preheat the Oven: Ensures even cooking and a perfectly tender texture.
- Use Fresh Ingredients: Fresh basil pesto and high-quality mozzarella enhance the flavor significantly.
- Don’t Skip Resting Time: Let the chicken rest for a few minutes post-baking to allow the juices to redistribute.
Why You’ll Love This Recipe:
This recipe is a perfect blend of simplicity and sophistication. The creamy mozzarella melts beautifully inside the chicken, while the pesto infuses it with a fresh, aromatic kick. It’s a healthy option that doesn’t compromise on flavor, and it’s versatile enough for a weeknight meal or a special occasion. The ingredients are minimal but pack a powerful punch, making it budget-friendly and accessible.
Pesto Mozzarella-Stuffed Chicken
Juicy chicken breasts stuffed with creamy mozzarella and vibrant pesto, baked to perfection for a flavorful, healthy dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 4 slices fresh mozzarella (or 1 cup shredded)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons grated parmesan cheese
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, make a horizontal cut in each chicken breast to create a pocket without slicing through.
- Stuff the Chicken: Fill each pocket with about 2 tablespoons of pesto and a slice of mozzarella. Secure the edges with toothpicks.
- Season the Chicken: Rub the outside of the chicken breasts with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper.
- Bake: Place the stuffed chicken breasts on the prepared baking sheet. If desired, sprinkle parmesan cheese on top for added flavor. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Allow the chicken to rest for 5 minutes after baking. Remove toothpicks before serving and pair with your favorite sides like roasted vegetables, quinoa, or a simple salad.
Notes
- For an extra golden crust, broil the chicken for 2 minutes at the end of the baking time.
- Serve immediately for the best gooey mozzarella experience.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 409Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 123mgSodium 909mgCarbohydrates 3gFiber 1gSugar 1gProtein 45g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chicken Breasts: Opt for boneless, skinless chicken breasts of uniform size for even cooking.
- Pesto: Use fresh, store-bought, or homemade basil pesto. It adds a burst of flavor to the dish.
- Mozzarella: Fresh mozzarella is ideal for its creamy texture and mild flavor. Shredded mozzarella works in a pinch.
- Olive Oil: Adds a rich, fruity note and helps crisp up the exterior.
- Garlic Powder: Enhances the savory profile of the chicken without overpowering it.
- Parmesan Cheese (optional): A sprinkle on top before baking adds a crispy, cheesy crust.
Variations and Substitutions:
- Cheese Swap: Substitute mozzarella with gouda or provolone for a unique flavor twist.
- Alternate Pesto: Use sun-dried tomato pesto or arugula pesto instead of basil pesto.
- Low-Carb Option: Serve with zucchini noodles or a fresh green salad instead of pasta.
- Vegetarian Twist: Replace chicken with thick slices of eggplant or zucchini and follow the same stuffing and baking process.
- Spicy Version: Add red pepper flakes or a drizzle of hot sauce to the filling for an extra kick.
Storage Options:
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes.
- Freezing: Wrap each stuffed chicken breast individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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