Mozzarella & Pesto Stuffed Chicken (Printable Version)

Tender chicken breasts filled with basil pesto and mozzarella, baked until golden and juicy.

# What You 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 oz mozzarella cheese sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a baking dish.
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. Sprinkle Parmesan and Italian herbs evenly over the top.
06 - Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F.
07 - Let rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Suggestions:

01 -
  • The way molten mozzarella escapes when you cut into it feels like a tiny reward waiting inside
  • Guests always assume this fancy stuffed chicken took hours to master
  • Leftovers (if any) reheat beautifully without losing that juicy interior
02 -
  • Do not skip the toothpicks because the cheese will bubble out and burn on your pan
  • Letting the chicken rest is not optional, otherwise all that mozzarella will escape the moment you cut in
03 -
  • Pound thicker ends of the chicken breasts gently so everything cooks evenly
  • Place toothpicks at an angle and remember exactly where you put them so nobody bites into one later
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