Chicken Breasts Stuffed with Pesto and Cheese
Elevate your dinner game with these irresistible Chicken Breasts Stuffed with Pesto and Cheese—an easy yet gourmet recipe bursting with flavor! Tender, juicy chicken breasts are generously stuffed with a luscious blend of creamy pesto sauce and gooey mozzarella cheese, then sealed with toothpicks for a perfectly melty center. A golden Parmesan crust adds a touch of elegance and a hint of savory crunch. Sear the stuffed chicken for a beautiful caramelized exterior, then bake it to perfection in the oven for a fuss-free main dish that’s ready in under an hour. This crowd-pleasing recipe is perfect for busy weeknights or special occasions, pairing beautifully with roasted veggies, pasta, or a simple green salad. Simple, satisfying, and packed with rich, Italian-inspired flavors, these pesto-stuffed chicken breasts are guaranteed to become a new favorite!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Pesto sauce
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 8 pieces Toothpicks
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Using a sharp knife, cut a pocket into the side of each chicken breast to create space for the stuffing, being careful not to slice all the way through.
Step 3
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Step 4
In a small bowl, mix the pesto sauce and shredded mozzarella cheese until well combined.
Step 5
Spoon an equal amount of the pesto and cheese mixture into each pocket of the chicken breasts.
Step 6
Secure the openings of the chicken breasts with toothpicks to keep the filling from spilling out during cooking.
Step 7
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Step 8
Sprinkle grated Parmesan cheese evenly over the top of the seared chicken.
Step 9
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 10
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Step 11
Carefully remove the toothpicks and serve warm, garnished with fresh basil or parsley if desired.
Nutrition Facts
| Serving size | (938.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2240.6 |
| Total Fat 122.3g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 704.4mg | 0% |
| Sodium 4436.9mg | 0% |
| Total Carbohydrate 10.4g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 0.5g | |
| Protein 257.9g | 0% |
| Vitamin D 9.5IU | 0% |
| Calcium 1247.3mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1936.7mg | 0% |
Source of Calories