Mozzarella-Stuffed Chicken Breast with Pesto
Tender chicken breasts are butterflied, stuffed with pesto and mozzarella cheese, then baked in a balsamic glaze for a flavorful and satisfying meal.
Equipment
- 1 Oven
- 1 Baking dish
- 1 Knife
- 1 Small bowl (for mixing the glaze)
- 1 Measuring cup
- Measuring spoons
- Toothpicks
Ingredients
- 4 chicken breasts (boneless and skinless)
- 4 tbsps pesto (your favorite variety)
- 8 slices of mozzarella (cheddar and brie are also good substitutes)
- 8 slices tomatoes or tomato sauce
- 1 tsp dried oregano (or fresh or dried thyme)
- 1 tsp sea salt or table salt
- ½ tsp freshly ground black pepper
- 4 cloves garlic (or garlic powder)
- ½ cup balsamic vinegar
- 1 tbsp light or dark brown sugar
- 2 tbsps olive oil
Instructions
- Preheat the oven to 375°F. Butterfly each chicken breast, cutting lengthwise about ¾ of the way through to create a pocket.
- For layering the filling, spread pesto evenly inside each chicken breast. Place two slices of mozzarella in the pocket and top the mozzarella with two slices of tomato.
- To secure the stuffed chicken, use toothpicks to seal the chicken breasts shut. Season each breast with oregano, salt, and pepper.
- Sear the chicken by heating olive oil in a large skillet over medium heat. Cook the chicken breasts for 2 minutes per side until golden.
- To make the balsamic glaze, combine balsamic vinegar, sugar, and minced garlic in a bowl.
- Next, transfer chicken to a baking dish and pour balsamic glaze over the chicken. Bake for 15-20 minutes or until cooked through (165°F internal temperature).
- Remove toothpicks before serving. Enjoy!
Nutrition
Calories: 410kcalCarbohydrates: 8gProtein: 49gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 146mgSodium: 410mgPotassium: 884mgFiber: 0.3gSugar: 5gVitamin A: 370IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!