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Pesto Mozzarella Stuffed Chicken Simple and Flavorful

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For this dish, you need just a few key ingredients: - 2 large chicken breasts - 1 cup fresh mozzarella cheese, shredded or cubed - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup sun-dried tomatoes, chopped These items blend well and create great flavors. Chicken breasts form the base. Mozzarella adds creaminess. Pesto gives it a fresh herb taste. Sun-dried tomatoes bring a sweet and tangy kick. To enhance the taste, use: - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste These seasonings are simple but powerful. Garlic powder adds depth. Italian seasoning brings warmth. Salt and pepper balance the flavors perfectly. You will also need: - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) Olive oil is key for cooking. It helps the chicken brown nicely. Fresh basil adds a pop of color and flavor at the end. This dish looks great and tastes even better. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps cook the chicken evenly. Next, take the chicken breasts and lay them flat. Carefully slice each breast horizontally to create a pocket. Be careful not to cut all the way through. This pocket will hold the tasty filling later on. In a mixing bowl, combine 1 cup of shredded mozzarella cheese, 1/2 cup of basil pesto, and 1/2 cup of chopped sun-dried tomatoes. Mix these ingredients together until they blend well. This mixture adds great flavor and makes the chicken juicy. Now, take a large oven-safe skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, gently place the stuffed chicken breasts into the skillet. Sear the chicken for about 4-5 minutes on each side until they turn golden brown. This step adds a nice crust. After searing, transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes before slicing. This helps keep the juices inside. Enjoy your delicious Pesto Mozzarella Stuffed Chicken! To keep your chicken juicy, choose large, fresh breasts. Avoid overcooking them. Cook until they reach 165°F. Use a meat thermometer for best results. Searing the chicken first will lock in moisture. This method gives a nice, golden crust. Always let the chicken rest after baking. This step helps the juices stay inside. You can mix things up with the pesto filling. Try adding spinach for extra greens. Swap out mozzarella for goat cheese for a tangy twist. Add chopped olives for a salty bite. If you like heat, mix in red pepper flakes. This adds a nice kick to the flavor. Experiment with different herbs like thyme or oregano for a unique taste. To serve your dish beautifully, slice the chicken diagonally. This makes the filling visible and appealing. Drizzle extra pesto over the top for color and flavor. Add fresh basil leaves for garnish to brighten the plate. Serve on a nice platter to impress your guests. You can also pair it with a light salad or roasted veggies for a complete meal. Pro Tips Resting the Chicken: Allow the stuffed chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and flavorful bite. Homemade Pesto Option: If you have the time, consider making your own basil pesto. It enhances the flavor and freshness of the dish compared to store-bought versions. Adding More Veggies: Feel free to add spinach or arugula to the stuffing mixture for added flavor and nutrition. These greens complement the pesto beautifully. Serving Suggestions: Pair the stuffed chicken with a light salad or roasted vegetables for a complete meal. A side of garlic bread also makes a great accompaniment. {{image_2}} You can change up the cheese and pesto in this dish. Instead of mozzarella, try goat cheese or provolone for a different taste. For the pesto, you can use sun-dried tomato pesto or even spinach pesto. These swaps add new flavors to your meal while keeping it fun! You can cook the stuffed chicken in different ways. Grilling gives it a nice smoky flavor and crispy skin. To grill, preheat your grill and cook the chicken for about 6-7 minutes per side. Baking is another great option. It keeps the chicken juicy and is easy to do in the oven. Just follow the baking steps in the recipe for a perfect result. If you want a gluten-free version, just ensure your pesto and any other sauces are gluten-free. You can also make it dairy-free by using dairy-free cheese or omitting cheese altogether. For a vegan option, replace chicken with portobello mushrooms, and use vegan pesto. There are many ways to enjoy this dish while meeting different dietary needs! To keep your Pesto Mozzarella Stuffed Chicken fresh, place it in an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. If you see any signs of spoilage, such as a strange smell or color, it’s best to discard it. You can freeze this stuffed chicken for later use. Wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. This method keeps out air and prevents freezer burn. You can freeze it for up to three months. To use, thaw it overnight in the fridge before reheating. To reheat your chicken without drying it out, use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until it’s warm throughout. You can also use a microwave, but be careful not to overheat. This dish tastes best when it’s moist and flavorful. Pesto Mozzarella Stuffed Chicken will last for about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure the chicken cools down before you put it in the fridge. This way, it won't spoil as quickly. Yes, you can make the filling ahead of time. Mix the mozzarella, pesto, and sun-dried tomatoes, then store it in the fridge. This will save you time when you're ready to cook. Just remember to use it within a day or two for the best taste. This dish pairs well with many sides. You could serve it with: - A fresh salad - Steamed vegetables - Garlic bread - Quinoa or rice These sides will balance the flavors and make your meal more complete. Enjoy your meal! In this post, I covered how to make Pesto Mozzarella Stuffed Chicken. You learned about the key ingredients like chicken, mozzarella, and basil pesto. I shared simple cooking steps and helpful tips to keep it juicy. You can try different fillings or cooking methods for variety. Remember, leftovers store well and can be frozen. Keeping these tips in mind, you can enjoy a delicious meal again or impress your guests. Now go ahead and cook up this flavorful dish!

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Want a dinner that impresses and satisfies? Pesto Mozzarella Stuffed Chicken is it! This dish is simple yet bursting with flavor. You’ll love the juicy chicken, rich mozzarella, and fresh pesto. Perfect for busy weeknights or a special occasion, it’s easy to make and even easier to enjoy. Let me guide you through every step of creating this delicious meal that will wow your family and friends. Ready to get started?

Why I Love This Recipe

  1. Delicious Flavor Combination: The combination of fresh mozzarella, basil pesto, and sun-dried tomatoes creates a burst of flavor that elevates the dish.
  2. Easy to Prepare: This recipe is straightforward, making it perfect for both novice cooks and experienced chefs looking for a quick meal.
  3. Impressive Presentation: When sliced and served on a platter, the colorful filling makes for an eye-catching dish that will impress your guests.
  4. Healthy and Satisfying: With lean chicken and fresh ingredients, this meal is both nutritious and filling, perfect for a wholesome dinner.

Ingredients

Main Ingredients Overview

For this dish, you need just a few key ingredients:

– 2 large chicken breasts

– 1 cup fresh mozzarella cheese, shredded or cubed

– 1/2 cup basil pesto (store-bought or homemade)

– 1/2 cup sun-dried tomatoes, chopped

These items blend well and create great flavors. Chicken breasts form the base. Mozzarella adds creaminess. Pesto gives it a fresh herb taste. Sun-dried tomatoes bring a sweet and tangy kick.

Seasoning and Flavor Enhancers

To enhance the taste, use:

– 1 teaspoon garlic powder

– 1 teaspoon Italian seasoning

– Salt and pepper to taste

These seasonings are simple but powerful. Garlic powder adds depth. Italian seasoning brings warmth. Salt and pepper balance the flavors perfectly.

Cooking Essentials

You will also need:

– 2 tablespoons olive oil

– Fresh basil leaves for garnish (optional)

Olive oil is key for cooking. It helps the chicken brown nicely. Fresh basil adds a pop of color and flavor at the end. This dish looks great and tastes even better.

Step-by-Step Instructions

Preparation Steps

First, preheat your oven to 375°F (190°C). This helps cook the chicken evenly. Next, take the chicken breasts and lay them flat. Carefully slice each breast horizontally to create a pocket. Be careful not to cut all the way through. This pocket will hold the tasty filling later on.

Mixture Preparation

In a mixing bowl, combine 1 cup of shredded mozzarella cheese, 1/2 cup of basil pesto, and 1/2 cup of chopped sun-dried tomatoes. Mix these ingredients together until they blend well. This mixture adds great flavor and makes the chicken juicy.

Cooking Process

Now, take a large oven-safe skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, gently place the stuffed chicken breasts into the skillet. Sear the chicken for about 4-5 minutes on each side until they turn golden brown. This step adds a nice crust. After searing, transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes before slicing. This helps keep the juices inside. Enjoy your delicious Pesto Mozzarella Stuffed Chicken!

Tips & Tricks

Cooking Tips

To keep your chicken juicy, choose large, fresh breasts. Avoid overcooking them. Cook until they reach 165°F. Use a meat thermometer for best results. Searing the chicken first will lock in moisture. This method gives a nice, golden crust. Always let the chicken rest after baking. This step helps the juices stay inside.

Stuffing Suggestions

You can mix things up with the pesto filling. Try adding spinach for extra greens. Swap out mozzarella for goat cheese for a tangy twist. Add chopped olives for a salty bite. If you like heat, mix in red pepper flakes. This adds a nice kick to the flavor. Experiment with different herbs like thyme or oregano for a unique taste.

Presentation Tips

To serve your dish beautifully, slice the chicken diagonally. This makes the filling visible and appealing. Drizzle extra pesto over the top for color and flavor. Add fresh basil leaves for garnish to brighten the plate. Serve on a nice platter to impress your guests. You can also pair it with a light salad or roasted veggies for a complete meal.

Pro Tips

  1. Resting the Chicken: Allow the stuffed chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and flavorful bite.
  2. Homemade Pesto Option: If you have the time, consider making your own basil pesto. It enhances the flavor and freshness of the dish compared to store-bought versions.
  3. Adding More Veggies: Feel free to add spinach or arugula to the stuffing mixture for added flavor and nutrition. These greens complement the pesto beautifully.
  4. Serving Suggestions: Pair the stuffed chicken with a light salad or roasted vegetables for a complete meal. A side of garlic bread also makes a great accompaniment.

Variations

Ingredient Swaps

You can change up the cheese and pesto in this dish. Instead of mozzarella, try goat cheese or provolone for a different taste. For the pesto, you can use sun-dried tomato pesto or even spinach pesto. These swaps add new flavors to your meal while keeping it fun!

Different Cooking Methods

You can cook the stuffed chicken in different ways. Grilling gives it a nice smoky flavor and crispy skin. To grill, preheat your grill and cook the chicken for about 6-7 minutes per side. Baking is another great option. It keeps the chicken juicy and is easy to do in the oven. Just follow the baking steps in the recipe for a perfect result.

Dietary Adjustments

If you want a gluten-free version, just ensure your pesto and any other sauces are gluten-free. You can also make it dairy-free by using dairy-free cheese or omitting cheese altogether. For a vegan option, replace chicken with portobello mushrooms, and use vegan pesto. There are many ways to enjoy this dish while meeting different dietary needs!

Storage Info

Storing Leftovers

To keep your Pesto Mozzarella Stuffed Chicken fresh, place it in an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. If you see any signs of spoilage, such as a strange smell or color, it’s best to discard it.

Freezing Tips

You can freeze this stuffed chicken for later use. Wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. This method keeps out air and prevents freezer burn. You can freeze it for up to three months. To use, thaw it overnight in the fridge before reheating.

Reheating Suggestions

To reheat your chicken without drying it out, use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until it’s warm throughout. You can also use a microwave, but be careful not to overheat. This dish tastes best when it’s moist and flavorful.

FAQs

How long does Pesto Mozzarella Stuffed Chicken last in the fridge?

Pesto Mozzarella Stuffed Chicken will last for about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure the chicken cools down before you put it in the fridge. This way, it won’t spoil as quickly.

Can I make the filling in advance?

Yes, you can make the filling ahead of time. Mix the mozzarella, pesto, and sun-dried tomatoes, then store it in the fridge. This will save you time when you’re ready to cook. Just remember to use it within a day or two for the best taste.

What should I serve with Pesto Mozzarella Stuffed Chicken?

This dish pairs well with many sides. You could serve it with:

– A fresh salad

– Steamed vegetables

– Garlic bread

– Quinoa or rice

These sides will balance the flavors and make your meal more complete. Enjoy your meal!

In this post, I covered how to make Pesto Mozzarella Stuffed Chicken. You learned about the key ingredients like chicken, mozzarella, and basil pesto. I shared simple cooking steps and helpful tips to keep it juicy. You can try different fillings or cooking methods for variety.

Remember, leftovers store well and can be frozen. Keeping these tips in mind, you can enjoy a delicious meal again or impress your guests. Now go ahead and cook up this flavorful dis

For this dish, you need just a few key ingredients: - 2 large chicken breasts - 1 cup fresh mozzarella cheese, shredded or cubed - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup sun-dried tomatoes, chopped These items blend well and create great flavors. Chicken breasts form the base. Mozzarella adds creaminess. Pesto gives it a fresh herb taste. Sun-dried tomatoes bring a sweet and tangy kick. To enhance the taste, use: - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste These seasonings are simple but powerful. Garlic powder adds depth. Italian seasoning brings warmth. Salt and pepper balance the flavors perfectly. You will also need: - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) Olive oil is key for cooking. It helps the chicken brown nicely. Fresh basil adds a pop of color and flavor at the end. This dish looks great and tastes even better. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps cook the chicken evenly. Next, take the chicken breasts and lay them flat. Carefully slice each breast horizontally to create a pocket. Be careful not to cut all the way through. This pocket will hold the tasty filling later on. In a mixing bowl, combine 1 cup of shredded mozzarella cheese, 1/2 cup of basil pesto, and 1/2 cup of chopped sun-dried tomatoes. Mix these ingredients together until they blend well. This mixture adds great flavor and makes the chicken juicy. Now, take a large oven-safe skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, gently place the stuffed chicken breasts into the skillet. Sear the chicken for about 4-5 minutes on each side until they turn golden brown. This step adds a nice crust. After searing, transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes before slicing. This helps keep the juices inside. Enjoy your delicious Pesto Mozzarella Stuffed Chicken! To keep your chicken juicy, choose large, fresh breasts. Avoid overcooking them. Cook until they reach 165°F. Use a meat thermometer for best results. Searing the chicken first will lock in moisture. This method gives a nice, golden crust. Always let the chicken rest after baking. This step helps the juices stay inside. You can mix things up with the pesto filling. Try adding spinach for extra greens. Swap out mozzarella for goat cheese for a tangy twist. Add chopped olives for a salty bite. If you like heat, mix in red pepper flakes. This adds a nice kick to the flavor. Experiment with different herbs like thyme or oregano for a unique taste. To serve your dish beautifully, slice the chicken diagonally. This makes the filling visible and appealing. Drizzle extra pesto over the top for color and flavor. Add fresh basil leaves for garnish to brighten the plate. Serve on a nice platter to impress your guests. You can also pair it with a light salad or roasted veggies for a complete meal. Pro Tips Resting the Chicken: Allow the stuffed chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and flavorful bite. Homemade Pesto Option: If you have the time, consider making your own basil pesto. It enhances the flavor and freshness of the dish compared to store-bought versions. Adding More Veggies: Feel free to add spinach or arugula to the stuffing mixture for added flavor and nutrition. These greens complement the pesto beautifully. Serving Suggestions: Pair the stuffed chicken with a light salad or roasted vegetables for a complete meal. A side of garlic bread also makes a great accompaniment. {{image_2}} You can change up the cheese and pesto in this dish. Instead of mozzarella, try goat cheese or provolone for a different taste. For the pesto, you can use sun-dried tomato pesto or even spinach pesto. These swaps add new flavors to your meal while keeping it fun! You can cook the stuffed chicken in different ways. Grilling gives it a nice smoky flavor and crispy skin. To grill, preheat your grill and cook the chicken for about 6-7 minutes per side. Baking is another great option. It keeps the chicken juicy and is easy to do in the oven. Just follow the baking steps in the recipe for a perfect result. If you want a gluten-free version, just ensure your pesto and any other sauces are gluten-free. You can also make it dairy-free by using dairy-free cheese or omitting cheese altogether. For a vegan option, replace chicken with portobello mushrooms, and use vegan pesto. There are many ways to enjoy this dish while meeting different dietary needs! To keep your Pesto Mozzarella Stuffed Chicken fresh, place it in an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. If you see any signs of spoilage, such as a strange smell or color, it’s best to discard it. You can freeze this stuffed chicken for later use. Wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. This method keeps out air and prevents freezer burn. You can freeze it for up to three months. To use, thaw it overnight in the fridge before reheating. To reheat your chicken without drying it out, use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until it’s warm throughout. You can also use a microwave, but be careful not to overheat. This dish tastes best when it’s moist and flavorful. Pesto Mozzarella Stuffed Chicken will last for about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure the chicken cools down before you put it in the fridge. This way, it won't spoil as quickly. Yes, you can make the filling ahead of time. Mix the mozzarella, pesto, and sun-dried tomatoes, then store it in the fridge. This will save you time when you're ready to cook. Just remember to use it within a day or two for the best taste. This dish pairs well with many sides. You could serve it with: - A fresh salad - Steamed vegetables - Garlic bread - Quinoa or rice These sides will balance the flavors and make your meal more complete. Enjoy your meal! In this post, I covered how to make Pesto Mozzarella Stuffed Chicken. You learned about the key ingredients like chicken, mozzarella, and basil pesto. I shared simple cooking steps and helpful tips to keep it juicy. You can try different fillings or cooking methods for variety. Remember, leftovers store well and can be frozen. Keeping these tips in mind, you can enjoy a delicious meal again or impress your guests. Now go ahead and cook up this flavorful dish!

Pesto Mozzarella Stuffed Chicken

Delicious chicken breasts stuffed with mozzarella, basil pesto, and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 large chicken breasts
  • 1 cup fresh mozzarella cheese, shredded or cubed
  • 1/2 cup basil pesto
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully slice each chicken breast horizontally to create a pocket, making sure not to cut all the way through.
  • In a mixing bowl, combine the shredded mozzarella, basil pesto, and sun-dried tomatoes. Stir until well blended.
  • Season the inside of the chicken pockets with garlic powder, Italian seasoning, salt, and pepper.
  • Stuff each chicken breast with the pesto mixture, dividing it evenly between the two breasts.
  • Heat olive oil in a large oven-safe skillet over medium heat. Once hot, gently place the stuffed chicken breasts into the skillet.
  • Sear the chicken on both sides for about 4-5 minutes until golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove from the oven and let the chicken rest for a few minutes before slicing.

Notes

Slice the stuffed chicken diagonally and serve on a platter, drizzled with some extra pesto and garnished with fresh basil leaves for an elegant touch.
Keyword chicken, mozzarella, pesto, stuffed

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