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To make Pesto Mozzarella Stuffed Chicken, you will need: - 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto (store-bought or homemade) - 8 ounces fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh basil leaves for garnish When picking fresh ingredients, quality matters. Look for vibrant basil. It should smell fragrant and look bright green. Choose mozzarella that is soft and creamy. Avoid hard cheeses for this recipe. Cherry tomatoes should be plump and firm, free of blemishes. Fresh ingredients make your dish shine and taste better. If you can't find basil pesto, you can try sun-dried tomato pesto or a spinach pesto. Both add unique flavors. For cheese, you can use provolone or goat cheese if you prefer. These options still melt well and taste great. Feel free to mix and match to suit your taste! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take each chicken breast and place it on a cutting board. Use a sharp knife to cut a pocket into each breast. Be careful not to cut all the way through. This pocket will hold the pesto and cheese. Take 2 tablespoons of pesto and place it inside each pocket. Then, add 2 slices of fresh mozzarella cheese. This mix will melt beautifully during cooking. After stuffing, use toothpicks to close the openings. This step keeps the filling from spilling out. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. While the oil heats, season the chicken with garlic powder, salt, and pepper. Once the oil is hot, carefully add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side until they turn golden brown. After searing, remove the skillet from the heat. Add halved cherry tomatoes around the chicken. Then, transfer the skillet to the oven. Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). Once done, let it rest for 5 minutes. Finally, remove the toothpicks and serve warm, garnished with fresh basil leaves. To cook chicken perfectly, use a meat thermometer. The safe internal temperature is 165°F (75°C). Sear the chicken on medium-high heat first. This gives it a nice brown color. After searing, bake it in the oven. This helps the chicken stay juicy and tender. Let it rest before cutting. This keeps the juices inside and makes each bite tasty. To keep the filling from escaping, secure the pockets well. Use toothpicks to close the chicken. Make sure you stuff it gently but firmly. Don’t overfill, or the chicken might burst. Use a sharp knife to cut the pockets carefully. This keeps the chicken intact while cooking. For a fun twist, serve the chicken over pasta. Add some cherry tomatoes and pesto. You can also pair it with a fresh salad. A side of garlic bread complements it nicely. For a gourmet touch, sprinkle some parmesan on top. Fresh basil leaves add color and flavor. Enjoy your meal with a glass of white wine for a special treat. Pro Tips Properly Season the Chicken: Be generous with salt and pepper to enhance the flavors. Seasoning the chicken before searing helps to create a delicious crust. Use Fresh Ingredients: Whenever possible, opt for fresh basil pesto and mozzarella for the best taste and texture. Fresh ingredients elevate the overall dish. Let It Rest: Allowing the chicken to rest for a few minutes after baking ensures the juices redistribute, making the chicken moister and more flavorful. Experiment with Fillings: Feel free to mix in other ingredients like sun-dried tomatoes or spinach with the mozzarella and pesto for added flavor and texture. {{image_2}} You can make this dish even more fun. Try adding veggies like spinach or sun-dried tomatoes. These add flavor and color to your chicken. You can also mix in other cheeses. Creamy goat cheese or sharp cheddar works well. Each option creates a new taste. Experiment with what you love most. While pesto is great, you can change it up. A creamy Alfredo sauce can be a tasty choice. Or, try a tangy marinara for a different vibe. For sides, roasted veggies or a fresh salad pair nicely. You can also serve it with pasta for a filling meal. Mix and match to find your favorite combo. If you want a gluten-free meal, focus on fresh ingredients. All the main ingredients in this recipe are gluten-free. For a low-carb option, skip the pasta and serve with a salad instead. You can also use zucchini noodles as a base. This keeps the meal light and healthy, while still being delicious. To store leftovers, let the chicken cool first. Place it in an airtight container. This keeps the chicken fresh and moist. You can store it in the fridge for up to three days. If you plan to eat it later, you can freeze it. To reheat, place the chicken in a baking dish. Cover it with foil to keep it moist. Heat your oven to 350°F (175°C). Bake for about 15-20 minutes. Check the temperature; it should reach 165°F (75°C). This keeps the chicken tender and tasty. If you want to freeze the chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date and type of dish. You can freeze it for up to three months. To cook, thaw it in the fridge overnight before reheating. This makes meal prep easy and helps you save time. Yes, you can use frozen chicken breasts. Just remember to thaw them first. You can safely thaw chicken in the fridge overnight. If you're short on time, use the microwave. Once thawed, follow the recipe as usual. This gives you juicy chicken pockets. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) to be safe to eat. If you don't have a thermometer, cut into the chicken. The juices should run clear with no pink meat inside. Absolutely! You can swap basil with parsley or cilantro for a twist. Each herb brings a new flavor. Try using a mix of herbs for extra taste. Just remember, fresh herbs give the best flavor. This blog post covered essential ingredients for your dish and key cooking steps. You learned about prepping, stuffing, and cooking chicken breasts perfectly. I shared tips to keep the filling from escaping and suggested creative serving ideas. We explored different filling and sauce options, plus storage tips for leftovers. Remember, cooking is about experimenting. Don't be afraid to try new flavors and enjoy the process. Happy cooking!

Pesto Mozzarella Stuffed Chicken

A delicious chicken dish stuffed with basil pesto and fresh mozzarella, baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh basil pesto
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
  • Fill each pocket with 2 tablespoons of pesto and 2 slices of mozzarella cheese.
  • Secure the opening of the chicken pockets with toothpicks to keep the filling inside.
  • In a large ovenproof skillet, heat the olive oil over medium-high heat.
  • Season the stuffed chicken breasts with garlic powder, salt, and pepper.
  • Once the oil is hot, add the chicken breasts to the skillet and sear for about 3-4 minutes on each side, until golden brown.
  • Remove the skillet from the heat and arrange the halved cherry tomatoes around the chicken.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  • Once cooked, remove the skillet from the oven, and let the chicken rest for 5 minutes before removing toothpicks.
  • Serve the chicken warm, garnished with fresh basil leaves and a drizzle of additional pesto if desired.

Notes

Let the chicken rest before serving for better flavor.
Keyword chicken, mozzarella, pesto, stuffed chicken