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Pesto Mozzarella Stuffed Chicken Juicy and Flavorful Dish

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For this dish, you will need the following main items: - 4 boneless, skinless chicken breasts - 1 cup fresh mozzarella cheese, shredded - 1/2 cup basil pesto, either store-bought or homemade - 1/4 cup sun-dried tomatoes, finely chopped These ingredients are key to making the chicken juicy and flavorful. The mozzarella gives a creamy texture, while the pesto adds a rich, herby taste. The sun-dried tomatoes bring a sweet and tangy twist. You will also need these simple seasonings and oil: - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil The garlic powder gives the chicken an extra kick. Salt and pepper enhance the flavors. Olive oil helps to sear the chicken and lock in moisture. To make the dish pop, consider these optional garnishes: - Fresh basil leaves Adding fresh basil not only makes the dish look great but also boosts the flavor. You can sprinkle them on top before serving for a fresh touch. {{ingredient_image_1}} Start with four boneless, skinless chicken breasts. Use a sharp knife to create a pocket in each breast. Slice horizontally, but don’t cut all the way through. This pocket will hold the tasty filling. Make sure to keep the edges intact. In a mixing bowl, combine one cup of shredded fresh mozzarella cheese, half a cup of basil pesto, and a quarter cup of finely chopped sun-dried tomatoes. Mix these well until they blend nicely. This filling adds creaminess and flavor to the chicken. Now, season the inside of each chicken pocket. Use half a teaspoon of garlic powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. Rub these spices inside to enhance the taste. Then, spoon the pesto mozzarella mixture into each pocket. Pack it tightly so it doesn’t spill out during cooking. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear them for three to four minutes on each side until they turn golden brown. This step adds a nice crust that locks in moisture. Next, transfer the skillet to the preheated oven set to 375°F (190°C). Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked. After baking, let the chicken rest for five minutes. This helps the juices settle, making it even juicier. Garnish with fresh basil leaves for a bright finish. The best cooking temperature for pesto mozzarella stuffed chicken is 375°F (190°C). This heat allows the chicken to cook through without burning. It also helps keep the filling warm and gooey. Always use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) for safe eating. To avoid dry chicken, start with fresh, high-quality breasts. Make pockets in the chicken but do not cut all the way through. This keeps moisture inside the chicken. Searing the chicken first creates a nice crust. It locks in juices. Baking the chicken until it reaches the right temperature also helps keep it moist. Let the chicken rest for five minutes before cutting. This step redistributes juices, making each bite tender. Serve pesto mozzarella stuffed chicken on a bed of sautéed spinach. This adds color and freshness. Roasted vegetables like bell peppers or zucchini also pair well. Drizzle extra pesto over the chicken for added flavor. Fresh basil leaves make a lovely garnish. You can also serve it with a side of rice or pasta for a complete meal. Pro Tips Use Fresh Ingredients: Always opt for fresh mozzarella and basil pesto for the best flavor. Fresh ingredients make a significant difference in taste and texture. Seal the Chicken Properly: If you’re worried about the filling leaking out, use kitchen twine to tie the chicken breasts closed instead of toothpicks for a more secure seal. Let it Rest: Allowing the chicken to rest for a few minutes after cooking helps the juices redistribute, ensuring each bite is moist and flavorful. Experiment with Fillings: Feel free to get creative with your stuffing! Try adding spinach, artichokes, or different cheeses to customize the flavor profile. {{image_2}} You can swap mozzarella for other cheeses. Try using provolone for a sharp taste. Goat cheese adds a creamy and tangy twist. For a stronger flavor, use aged cheddar. Each cheese melts well and adds a unique taste. Mix and match to find your favorite. Adding veggies can boost flavor and nutrition. Spinach works great with the cheese and pesto mix. You can also try sun-dried tomatoes for a tangy kick. Fresh spinach adds color and taste. Other options include roasted red peppers or artichokes. They all bring new life to the dish. Homemade pesto gives you control over flavors. You can adjust herbs, nuts, and oil to your liking. Store-bought pesto offers convenience and saves time. Both options work well, so choose what fits your schedule. If you have time, try making your own for a fresh taste. Store leftover pesto mozzarella stuffed chicken in an airtight container. It keeps well in the fridge for up to three days. Make sure the chicken cools before sealing to avoid steam build-up. This helps keep the chicken juicy and fresh. You can freeze the stuffed chicken for longer storage. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This keeps out air and prevents freezer burn. The chicken stays good for up to three months. Thaw it overnight in the fridge before cooking. To reheat the chicken, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and warm it for about 20 minutes. Check to ensure it reaches an internal temperature of 165°F (75°C). This keeps the chicken moist and tasty. You can check if the chicken is cooked by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, and the juices should run clear. If the juices are pink, the chicken needs more time to cook. Yes, you can prepare the chicken ahead of time. You can stuff the chicken and then cover it. Keep it in the fridge for up to 24 hours. When you are ready to cook it, just follow the cooking steps. This saves time on busy days. Just remember to let it sit at room temperature for about 15 minutes before cooking. This dish pairs well with many sides. You can serve it on a bed of sautéed spinach to add color. Roasted vegetables also complement the flavors nicely. For a starch, consider serving it with rice or pasta. You can drizzle some extra pesto on the plate for added flavor. Fresh basil leaves make a lovely garnish too. This blog post covers how to make Pesto Mozzarella Stuffed Chicken. We explored key ingredients, including chicken, seasonings, and optional garnishes. You learned how to prep the chicken, make the filling, and choose cooking methods. I shared tips to keep the chicken juicy and ways to store leftovers. We also discussed variations, like cheese options and veggie add-ins. By following these steps, your dish will impress. Enjoy this tasty meal with your loved ones!

WANT TO SAVE THIS RECIPE?

If you’re looking for a dish that bursts with flavor and impresses guests, you’ve found it. My Pesto Mozzarella Stuffed Chicken is juicy, easy to make, and oh-so-satisfying. With its rich basil pesto and creamy mozzarella filling, this recipe adds a delicious twist to your dinner routine. Ready to elevate your cooking game? Let’s dive into the ingredients and get started!

Why I Love This Recipe

  1. Flavorful Filling: The combination of fresh mozzarella, basil pesto, and sun-dried tomatoes creates a deliciously rich and savory filling that elevates the chicken.
  2. Easy to Prepare: With simple ingredients and straightforward instructions, this recipe is perfect for both beginners and busy cooks.
  3. Healthy Option: Packed with protein and healthy fats, this dish is not only satisfying but also a nutritious choice for any meal.
  4. Versatile Presentation: This dish can be served in various ways, making it easy to pair with different sides for a well-rounded meal.

Ingredients

Main Ingredients

For this dish, you will need the following main items:

– 4 boneless, skinless chicken breasts

– 1 cup fresh mozzarella cheese, shredded

– 1/2 cup basil pesto, either store-bought or homemade

– 1/4 cup sun-dried tomatoes, finely chopped

These ingredients are key to making the chicken juicy and flavorful. The mozzarella gives a creamy texture, while the pesto adds a rich, herby taste. The sun-dried tomatoes bring a sweet and tangy twist.

Seasoning and Oil

You will also need these simple seasonings and oil:

– 1/2 teaspoon garlic powder

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 2 tablespoons olive oil

The garlic powder gives the chicken an extra kick. Salt and pepper enhance the flavors. Olive oil helps to sear the chicken and lock in moisture.

Optional Garnishes

To make the dish pop, consider these optional garnishes:

– Fresh basil leaves

Adding fresh basil not only makes the dish look great but also boosts the flavor. You can sprinkle them on top before serving for a fresh touch.

Step-by-Step Instructions

Prepping the Chicken

Start with four boneless, skinless chicken breasts. Use a sharp knife to create a pocket in each breast. Slice horizontally, but don’t cut all the way through. This pocket will hold the tasty filling. Make sure to keep the edges intact.

Making the Filling

In a mixing bowl, combine one cup of shredded fresh mozzarella cheese, half a cup of basil pesto, and a quarter cup of finely chopped sun-dried tomatoes. Mix these well until they blend nicely. This filling adds creaminess and flavor to the chicken.

Now, season the inside of each chicken pocket. Use half a teaspoon of garlic powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. Rub these spices inside to enhance the taste. Then, spoon the pesto mozzarella mixture into each pocket. Pack it tightly so it doesn’t spill out during cooking.

Cooking Methods (Searing and Baking)

Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear them for three to four minutes on each side until they turn golden brown. This step adds a nice crust that locks in moisture.

Next, transfer the skillet to the preheated oven set to 375°F (190°C). Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked. After baking, let the chicken rest for five minutes. This helps the juices settle, making it even juicier. Garnish with fresh basil leaves for a bright finish.

Tips & Tricks

Best Cooking Temperature

The best cooking temperature for pesto mozzarella stuffed chicken is 375°F (190°C). This heat allows the chicken to cook through without burning. It also helps keep the filling warm and gooey. Always use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) for safe eating.

How to Avoid Dry Chicken

To avoid dry chicken, start with fresh, high-quality breasts. Make pockets in the chicken but do not cut all the way through. This keeps moisture inside the chicken. Searing the chicken first creates a nice crust. It locks in juices. Baking the chicken until it reaches the right temperature also helps keep it moist. Let the chicken rest for five minutes before cutting. This step redistributes juices, making each bite tender.

Serving Suggestions

Serve pesto mozzarella stuffed chicken on a bed of sautéed spinach. This adds color and freshness. Roasted vegetables like bell peppers or zucchini also pair well. Drizzle extra pesto over the chicken for added flavor. Fresh basil leaves make a lovely garnish. You can also serve it with a side of rice or pasta for a complete meal.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh mozzarella and basil pesto for the best flavor. Fresh ingredients make a significant difference in taste and texture.
  2. Seal the Chicken Properly: If you’re worried about the filling leaking out, use kitchen twine to tie the chicken breasts closed instead of toothpicks for a more secure seal.
  3. Let it Rest: Allowing the chicken to rest for a few minutes after cooking helps the juices redistribute, ensuring each bite is moist and flavorful.
  4. Experiment with Fillings: Feel free to get creative with your stuffing! Try adding spinach, artichokes, or different cheeses to customize the flavor profile.

Variations

Different Cheese Options

You can swap mozzarella for other cheeses. Try using provolone for a sharp taste. Goat cheese adds a creamy and tangy twist. For a stronger flavor, use aged cheddar. Each cheese melts well and adds a unique taste. Mix and match to find your favorite.

Vegetable Additions

Adding veggies can boost flavor and nutrition. Spinach works great with the cheese and pesto mix. You can also try sun-dried tomatoes for a tangy kick. Fresh spinach adds color and taste. Other options include roasted red peppers or artichokes. They all bring new life to the dish.

Homemade vs. Store-Bought Pesto

Homemade pesto gives you control over flavors. You can adjust herbs, nuts, and oil to your liking. Store-bought pesto offers convenience and saves time. Both options work well, so choose what fits your schedule. If you have time, try making your own for a fresh taste.

Storage Info

Refrigeration Tips

Store leftover pesto mozzarella stuffed chicken in an airtight container. It keeps well in the fridge for up to three days. Make sure the chicken cools before sealing to avoid steam build-up. This helps keep the chicken juicy and fresh.

Freezing Instructions

You can freeze the stuffed chicken for longer storage. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This keeps out air and prevents freezer burn. The chicken stays good for up to three months. Thaw it overnight in the fridge before cooking.

Reheating Methods

To reheat the chicken, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and warm it for about 20 minutes. Check to ensure it reaches an internal temperature of 165°F (75°C). This keeps the chicken moist and tasty.

FAQs

How do I know when the chicken is cooked?

You can check if the chicken is cooked by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, and the juices should run clear. If the juices are pink, the chicken needs more time to cook.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken ahead of time. You can stuff the chicken and then cover it. Keep it in the fridge for up to 24 hours. When you are ready to cook it, just follow the cooking steps. This saves time on busy days. Just remember to let it sit at room temperature for about 15 minutes before cooking.

What should I serve with Pesto Mozzarella Stuffed Chicken?

This dish pairs well with many sides. You can serve it on a bed of sautéed spinach to add color. Roasted vegetables also complement the flavors nicely. For a starch, consider serving it with rice or pasta. You can drizzle some extra pesto on the plate for added flavor. Fresh basil leaves make a lovely garnish too.

This blog post covers how to make Pesto Mozzarella Stuffed Chicken. We explored key ingredients, including chicken, seasonings, and optional garnishes. You learned how to prep the chicken, make the filling, and choose cooking methods. I shared tips to keep the chicken juicy and ways to store leftovers. We also discussed variations, like cheese options and veggie add-ins.

By following these steps, your dish will impress. Enjoy this tasty meal with your loved one

For this dish, you will need the following main items: - 4 boneless, skinless chicken breasts - 1 cup fresh mozzarella cheese, shredded - 1/2 cup basil pesto, either store-bought or homemade - 1/4 cup sun-dried tomatoes, finely chopped These ingredients are key to making the chicken juicy and flavorful. The mozzarella gives a creamy texture, while the pesto adds a rich, herby taste. The sun-dried tomatoes bring a sweet and tangy twist. You will also need these simple seasonings and oil: - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil The garlic powder gives the chicken an extra kick. Salt and pepper enhance the flavors. Olive oil helps to sear the chicken and lock in moisture. To make the dish pop, consider these optional garnishes: - Fresh basil leaves Adding fresh basil not only makes the dish look great but also boosts the flavor. You can sprinkle them on top before serving for a fresh touch. {{ingredient_image_1}} Start with four boneless, skinless chicken breasts. Use a sharp knife to create a pocket in each breast. Slice horizontally, but don’t cut all the way through. This pocket will hold the tasty filling. Make sure to keep the edges intact. In a mixing bowl, combine one cup of shredded fresh mozzarella cheese, half a cup of basil pesto, and a quarter cup of finely chopped sun-dried tomatoes. Mix these well until they blend nicely. This filling adds creaminess and flavor to the chicken. Now, season the inside of each chicken pocket. Use half a teaspoon of garlic powder, half a teaspoon of salt, and a quarter teaspoon of black pepper. Rub these spices inside to enhance the taste. Then, spoon the pesto mozzarella mixture into each pocket. Pack it tightly so it doesn’t spill out during cooking. Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear them for three to four minutes on each side until they turn golden brown. This step adds a nice crust that locks in moisture. Next, transfer the skillet to the preheated oven set to 375°F (190°C). Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked. After baking, let the chicken rest for five minutes. This helps the juices settle, making it even juicier. Garnish with fresh basil leaves for a bright finish. The best cooking temperature for pesto mozzarella stuffed chicken is 375°F (190°C). This heat allows the chicken to cook through without burning. It also helps keep the filling warm and gooey. Always use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) for safe eating. To avoid dry chicken, start with fresh, high-quality breasts. Make pockets in the chicken but do not cut all the way through. This keeps moisture inside the chicken. Searing the chicken first creates a nice crust. It locks in juices. Baking the chicken until it reaches the right temperature also helps keep it moist. Let the chicken rest for five minutes before cutting. This step redistributes juices, making each bite tender. Serve pesto mozzarella stuffed chicken on a bed of sautéed spinach. This adds color and freshness. Roasted vegetables like bell peppers or zucchini also pair well. Drizzle extra pesto over the chicken for added flavor. Fresh basil leaves make a lovely garnish. You can also serve it with a side of rice or pasta for a complete meal. Pro Tips Use Fresh Ingredients: Always opt for fresh mozzarella and basil pesto for the best flavor. Fresh ingredients make a significant difference in taste and texture. Seal the Chicken Properly: If you’re worried about the filling leaking out, use kitchen twine to tie the chicken breasts closed instead of toothpicks for a more secure seal. Let it Rest: Allowing the chicken to rest for a few minutes after cooking helps the juices redistribute, ensuring each bite is moist and flavorful. Experiment with Fillings: Feel free to get creative with your stuffing! Try adding spinach, artichokes, or different cheeses to customize the flavor profile. {{image_2}} You can swap mozzarella for other cheeses. Try using provolone for a sharp taste. Goat cheese adds a creamy and tangy twist. For a stronger flavor, use aged cheddar. Each cheese melts well and adds a unique taste. Mix and match to find your favorite. Adding veggies can boost flavor and nutrition. Spinach works great with the cheese and pesto mix. You can also try sun-dried tomatoes for a tangy kick. Fresh spinach adds color and taste. Other options include roasted red peppers or artichokes. They all bring new life to the dish. Homemade pesto gives you control over flavors. You can adjust herbs, nuts, and oil to your liking. Store-bought pesto offers convenience and saves time. Both options work well, so choose what fits your schedule. If you have time, try making your own for a fresh taste. Store leftover pesto mozzarella stuffed chicken in an airtight container. It keeps well in the fridge for up to three days. Make sure the chicken cools before sealing to avoid steam build-up. This helps keep the chicken juicy and fresh. You can freeze the stuffed chicken for longer storage. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This keeps out air and prevents freezer burn. The chicken stays good for up to three months. Thaw it overnight in the fridge before cooking. To reheat the chicken, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and warm it for about 20 minutes. Check to ensure it reaches an internal temperature of 165°F (75°C). This keeps the chicken moist and tasty. You can check if the chicken is cooked by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, and the juices should run clear. If the juices are pink, the chicken needs more time to cook. Yes, you can prepare the chicken ahead of time. You can stuff the chicken and then cover it. Keep it in the fridge for up to 24 hours. When you are ready to cook it, just follow the cooking steps. This saves time on busy days. Just remember to let it sit at room temperature for about 15 minutes before cooking. This dish pairs well with many sides. You can serve it on a bed of sautéed spinach to add color. Roasted vegetables also complement the flavors nicely. For a starch, consider serving it with rice or pasta. You can drizzle some extra pesto on the plate for added flavor. Fresh basil leaves make a lovely garnish too. This blog post covers how to make Pesto Mozzarella Stuffed Chicken. We explored key ingredients, including chicken, seasonings, and optional garnishes. You learned how to prep the chicken, make the filling, and choose cooking methods. I shared tips to keep the chicken juicy and ways to store leftovers. We also discussed variations, like cheese options and veggie add-ins. By following these steps, your dish will impress. Enjoy this tasty meal with your loved ones!

Pesto Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with fresh mozzarella, basil pesto, and sun-dried tomatoes, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh mozzarella cheese, shredded
  • 0.5 cup basil pesto (store-bought or homemade)
  • 0.25 cup sun-dried tomatoes, finely chopped
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • to taste fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally without cutting all the way through.
  • In a mixing bowl, combine the shredded mozzarella cheese, basil pesto, and sun-dried tomatoes. Mix well until the ingredients are combined.
  • Season the inside of the chicken pockets with garlic powder, salt, and black pepper.
  • Spoon the pesto mozzarella mixture evenly into each chicken breast pocket, packing it tightly.
  • Secure the openings with toothpicks if necessary to prevent the filling from leaking out during cooking.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 3-4 minutes on each side until golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving.
  • Garnish with fresh basil leaves before serving.

Notes

Serve the chicken on a bed of sautéed spinach or alongside roasted vegetables to add color and balance to the dish. Drizzle some extra pesto over the top for a pop of flavor and color.
Keyword chicken, mozzarella, pesto, stuffed chicken

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