Stuffed Chicken Mozzarella Pesto (Printable Version)

Tender chicken breasts filled with mozzarella and basil pesto, baked until golden and flavorful.

# What You'll Need:

→ 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 - 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

# Step-by-Step:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat chicken breasts dry and carefully cut a horizontal pocket into the thickest side of each without cutting through.
03 - Season the chicken inside and out with salt and freshly ground black pepper.
04 - Spoon 1 tablespoon of basil pesto into each pocket, then add mozzarella slices and chopped sun-dried tomatoes.
05 - Secure each stuffed breast with toothpicks if necessary to keep filling in place.
06 - Place stuffed breasts in the prepared baking dish, drizzle with olive oil, and sprinkle with grated Parmesan cheese.
07 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
08 - Remove toothpicks, let the chicken rest for 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • Looks restaurant-quality but comes together in under an hour, which feels like cheating in the best way.
  • The mozzarella melts into creamy pockets while the pesto keeps everything bright and herbaceous, making each bite taste intentional and thoughtful.
  • It's naturally gluten-free and low-carb, so you can serve it to almost anyone without explanation or substitution anxiety.
02 -
  • Don't skip the resting time; rushing to plate means you lose the juices that keep each bite tender and flavorful.
  • The pocket needs to be deep enough to hold the filling but not so deep that you're cutting all the way through; practice makes this second nature, but it's okay if your first attempt feels wobbly.
03 -
  • Keep your knife sharp and use a gentle sawing motion when cutting the pocket; a dull knife will tear the meat instead of slicing cleanly.
  • Don't open the oven door constantly to check on things; the heat drops every time, and you'll add time to the cooking process.

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