Stuffed Chicken Breast Mozzarella (Printable)
Tender chicken breasts filled with mozzarella and basil pesto, baked until golden and flavorful.
# What's Needed:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Filling
04 - 4 tablespoons basil pesto (homemade or store-bought)
05 - 120 grams (4 ounces) fresh mozzarella cheese, sliced
06 - 8 sun-dried tomato halves (oil-packed), drained and chopped
→ Topping
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, cut a horizontal pocket into the thickest side of each breast without cutting through completely.
03 - Season the chicken breasts inside and out with salt and freshly ground black pepper.
04 - Spoon 1 tablespoon of basil pesto into each pocket. Add slices of mozzarella and a few chopped sun-dried tomatoes into each breast.
05 - Close the pockets and secure openings with toothpicks if necessary.
06 - Place the stuffed breasts in the prepared baking dish. Drizzle with olive oil and sprinkle grated Parmesan cheese on top.
07 - Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
08 - Remove toothpicks before serving. Let the chicken rest for 5 minutes, then slice and serve.
# Tips for Success:
01 -
- The cheese melts into pockets of warmth while the pesto keeps everything vibrant and fresh inside.
- It looks far more complicated than it actually is, making weeknight dinners feel special.
- Naturally gluten-free and low-carb without tasting like a diet recipe.
02 -
- The pocket needs to be shallow enough that you're not cutting too deep but deep enough to hold filling—practice makes this instinctive.
- Don't skip the resting period; those 5 minutes prevent the chicken from being dry when you slice into it.
03 -
- A sharp knife makes butterflying the chicken so much easier and safer than using a dull one—invest in keeping your kitchen knife sharp.
- Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 15 minutes before you start prepping.