Description
Elevate your dinner with these pesto-stuffed chicken breasts filled with mozzarella and sun-dried tomatoes, perfect for weeknights or special occasions.
Ingredients
- 4 chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 1 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Trim any fat from the chicken breasts and cut a pocket into the thick side of each breast; season with salt and pepper.
- In a small bowl, combine pesto, shredded mozzarella, and chopped sun-dried tomatoes. Stir until mixed.
- Spoon the pesto mixture into each chicken pocket, securing openings if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed breasts for 3-4 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 20-25 minutes until chicken reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
For variations, consider using provolone or fontina instead of mozzarella and swap sun-dried tomatoes for roasted red peppers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian