Pesto Mozzarella Stuffed Chicken Breasts

$To make pesto mozzarella stuffed chicken breasts, you need: - 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 1 cup mozzarella cheese, shredded - ½ cup sun-dried tomatoes, chopped - ¼ cup pine nuts, toasted - 2 cloves garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish These ingredients create a tasty, flavorful dish. The chicken holds the filling well. The pesto gives a great taste, while the mozzarella adds creaminess. If you want to change things up, here are some swaps: - Use chicken thighs instead of breasts for more flavor. - Swap basil pesto for arugula pesto for a peppery kick. - Try goat cheese instead of mozzarella for a tangy twist. - Use fresh tomatoes if sun-dried tomatoes aren’t available. - Replace pine nuts with walnuts or almonds for a different crunch. These changes can keep the dish fresh and exciting. You can play with flavors to suit your taste. Adding some garnishes can elevate your dish: - Sprinkle fresh basil leaves on top for a bright look. - Drizzle balsamic glaze for a sweet touch. - Add grated Parmesan cheese for extra richness. - Serve with a side salad for a colorful plate. These garnishes enhance the dish's appeal. They make it look good and taste even better. Enjoy creating your perfect plate! {{ingredient_image_1}} First, gather your chicken breasts. You need four boneless and skinless pieces. Use a sharp knife to cut a pocket in each breast. Slice them horizontally but be careful not to cut all the way through. This pocket will hold the tasty filling later. In a medium bowl, combine the filling ingredients. Add one cup of shredded mozzarella. Next, mix in half a cup of chopped sun-dried tomatoes. Then, add a quarter cup of toasted pine nuts. Finally, stir in two minced garlic cloves. Season this mixture with salt and pepper to your taste. Now, it’s time to cook. Preheat your oven to 375°F (190°C). Take the stuffed chicken breasts and spoon in about 2-3 tablespoons of the filling into each pocket. Coat the outside of each chicken breast with one tablespoon of basil pesto. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side until they turn golden brown. Next, transfer the skillet to the oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves for a nice touch. To stuff chicken breasts, start with a sharp knife. Cut a pocket in each breast, but do not cut all the way through. This keeps the filling inside. Use about 2-3 tablespoons of the filling mix for each breast. Press gently to seal the pocket after stuffing. This helps keep the delicious filling in place during cooking. To keep your chicken juicy, do not overcook it. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (74°C). Searing the chicken before baking adds flavor and locks in moisture. Let the chicken rest for 5 minutes after cooking. This allows the juices to redistribute, ensuring each bite is tender and flavorful. Using the right tools makes cooking easier. Here are some must-haves: - Sharp knife for cutting pockets in chicken - Large oven-safe skillet for searing and baking - Meat thermometer for checking chicken doneness - Mixing bowl for combining filling ingredients Having these tools ready will help you create perfect pesto mozzarella stuffed chicken breasts with ease. Pro Tips Use Fresh Ingredients: Using fresh basil and high-quality mozzarella will enhance the flavors of your stuffed chicken, making it taste even more delicious. Don’t Overstuff: While it's tempting to add more filling, be careful not to overstuff the chicken breasts, as this can make them difficult to cook evenly. Let It Rest: Allowing the chicken to rest for a few minutes after baking helps the juices redistribute, resulting in a juicier and more flavorful dish. Experiment with Fillings: Feel free to customize the stuffing by adding other ingredients like spinach, artichokes, or different cheeses to suit your taste. {{image_2}} You can change the filling for a fresh taste. Instead of mozzarella, use crumbled feta cheese. Add a cup of chopped spinach to the mix. This gives a nice color and flavor. Spinach adds nutrients, making the dish healthier. The salty feta pairs well with the pesto. For a creamy twist, swap mozzarella for ricotta cheese. Ricotta is rich and smooth, giving a different texture. Mix the ricotta with the pesto and sun-dried tomatoes. This adds a delightful creaminess to your chicken. You will love the combination of flavors. If you need a gluten-free meal, this recipe is perfect! The chicken breasts are naturally gluten-free. Just ensure your pesto does not contain gluten. Most store-bought pestos are safe, but always check the label. This way, everyone can enjoy this tasty dish. To store leftover stuffed chicken, let it cool first. Place the chicken in an airtight container. This keeps moisture inside and prevents drying out. You can store the chicken in the fridge for up to three days. Make sure to label the container with the date. If you want to freeze the stuffed chicken, wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer-safe bag. This helps avoid freezer burn. The chicken can last in the freezer for about three months. When you're ready, thaw it in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warmed through. You can also use a microwave, but this may dry it out. If using a microwave, heat on low power in short bursts. Enjoy your delicious meal again! Yes, you can use chicken thighs. Chicken thighs have more fat, which makes them juicy and tasty. They also stay moist during cooking. Just be sure to adjust the cooking time. Thighs may take a bit longer since they are thicker than breasts. Aim for the same internal temperature of 165°F (74°C) for safety. This dish takes about 50 minutes to cook. You will spend around 15 minutes prepping the ingredients. The cooking includes searing for 3-4 minutes on each side. Then, you bake the chicken for 25-30 minutes in the oven. Make sure to check the chicken’s temperature to ensure it’s fully cooked. While fresh basil pesto adds great flavor, you can use store-bought pesto. However, fresh basil pesto gives a bright taste. It also enhances the dish's aroma. If you want to make your own, it's simple. Blend fresh basil, garlic, pine nuts, olive oil, and cheese for a homemade touch. In this post, we explored making pesto mozzarella stuffed chicken breasts. We covered main ingredients, helpful tips, and fun variations. You learned how to prepare, cook, and store this dish. For your cooking journey, remember that creativity with ingredients can lead to amazing flavors. Enjoy experimenting with these ideas, and don't hesitate to make it your own! Happy cooking!$

Pesto Mozzarella Stuffed Chicken Breasts

Delicious chicken breasts stuffed with pesto, mozzarella, and sun-dried tomatoes.

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Prep Time 15

Cook Time 30

Total Time 50

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh basil pesto
1 cup mozzarella cheese, shredded
0.5 cup sun-dried tomatoes, chopped
0.25 cup pine nuts, toasted
2 cloves garlic, minced
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, mix together the shredded mozzarella, sun-dried tomatoes, toasted pine nuts, and minced garlic. Season with salt and pepper to taste.
Using a sharp knife, carefully create a pocket in each chicken breast by slicing them horizontally, being cautious not to cut all the way through.
Spoon about 2-3 tablespoons of the mozzarella mixture into each pocket.
Spread a tablespoon of basil pesto on the outside of each stuffed chicken breast, coating evenly.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, mozzarella, pesto, stuffed