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- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 1 cup mozzarella cheese, shredded - 1/2 cup sun-dried tomatoes, finely chopped - 1/4 cup grated Parmesan cheese - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish When I create Pesto Mozzarella Stuffed Chicken, I focus on using fresh and high-quality ingredients. The chicken breasts form the base of this dish. They need to be boneless and skinless for easy stuffing. This choice makes the chicken tender and juicy. For the stuffing, fresh basil pesto adds a bright flavor. I always use a cup of it. It blends perfectly with the shredded mozzarella cheese. This cheese melts beautifully, adding a rich and creamy texture to the dish. To enhance the flavor, I add sun-dried tomatoes. They give a sweet and tangy bite that complements the pesto. A sprinkle of grated Parmesan cheese also adds depth. I love the salty notes it brings to the mix. Using extra virgin olive oil is key for searing the chicken. It helps create a lovely golden crust. Finally, seasoning with salt and freshly ground black pepper is essential. It brings out the best in all the flavors. Top the dish with fresh basil leaves before serving for a pop of color and freshness. This simple touch makes a big difference! - Preheat the oven to 375°F (190°C). - In a bowl, mix the mozzarella, sun-dried tomatoes, and half the pesto. Stir well. - Take each chicken breast. Slice it horizontally to make a pocket. - Fill each pocket with the pesto mozzarella mix. Spread it evenly inside. - Heat olive oil in a skillet over medium heat. - Place the stuffed chicken in the skillet. Sear for 3-4 minutes on each side until golden. - Spread the remaining pesto on top of each chicken breast. Add grated Parmesan cheese. - Move the skillet to the oven. Bake for 20-25 minutes until the chicken is 165°F (75°C). - Let the chicken rest for a few minutes after baking. This keeps it juicy. - Garnish with fresh basil leaves before serving. Enjoy the vibrant look! To ensure even seasoning, sprinkle salt and pepper on both sides of the chicken. This simple step helps bring out the flavors. Cook the chicken on medium heat to avoid burning, and flip it only once for the best crust. Resting the chicken before serving is key. It allows juices to settle, making each bite juicy and tender. You can elevate the taste with extra herbs like thyme or oregano. A pinch of red pepper flakes adds a nice kick. For sides, try roasted veggies or a fresh salad. Both pair well with the rich flavors of the stuffed chicken. For searing, I recommend using a cast iron skillet or a non-stick skillet. These allow for even cooking and easy cleanup. A meat thermometer is a must-have! It ensures your chicken reaches 165°F (75°C) for safe eating. {{image_4}} You can switch up the cheese in this dish. Try using provolone or gouda for a new flavor. You can also make your own pesto at home. Just blend fresh basil, garlic, nuts, cheese, and olive oil. Adding seasonal vegetables can enhance the stuffing. For example, try chopped spinach or roasted bell peppers. These veggies add color and flavor, making the dish even better. If you want a smoky flavor, try grilling the chicken instead. Just marinate it first to keep it juicy. An air fryer is another quick method. It gives you crispy edges while keeping the inside moist. For a meatless option, consider stuffing bell peppers or zucchini. Use the same cheese and pesto mix to keep the flavor. This makes a great vegetarian dish. Pair this dish with a fresh side salad. A simple green salad with a lemon vinaigrette works well. You can also serve it with pasta topped with marinara sauce. For meal prep, slice the stuffed chicken and store it in containers. It makes a great lunch for work or school. Just add some veggies or grains for a balanced meal. To keep your pesto mozzarella stuffed chicken fresh, store it in the fridge. First, let the chicken cool to room temperature. Then, place it in a container with a tight lid. This will help keep the flavors intact. You should eat the leftovers within three to four days. When you want to enjoy the leftovers, you need to reheat them carefully. The best way is to use an oven or a skillet. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat it for 15-20 minutes or until warm. If using a skillet, warm it over low heat, turning the chicken until heated through. This keeps the chicken juicy and tasty. If you want to save the stuffed chicken for later, freezing is a great choice. First, let it cool completely. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. To thaw, move the chicken to the fridge for several hours or overnight. Once thawed, you can reheat as mentioned above. Enjoy the flavors again! Using a meat thermometer is key. Insert it into the thickest part of the chicken. Aim for an internal temperature of 165°F (75°C). This ensures safety and juicy chicken. Cooking times may vary based on thickness, so the thermometer helps you avoid undercooking. Let the chicken rest after cooking. It allows juices to settle, making it tastier. Yes, you can use frozen chicken breasts! Just remember to defrost them first. The best way is to leave them in the fridge overnight. If you’re in a hurry, use the cold water method. Place the sealed chicken in cold water, changing it every 30 minutes. Once thawed, follow the recipe as usual. Cooking from frozen takes longer, so adjust your cooking time. You can keep leftovers in the fridge for up to three days. Store them in an airtight container to maintain freshness. If you want to keep them longer, consider freezing them. Just make sure to label the container with the date. This will help you track how long they’ve been stored. Always check for signs of spoilage before eating. This blog post shared how to make delicious pesto mozzarella stuffed chicken. You learned about the key ingredients like chicken, pesto, and cheese. I covered step-by-step instructions to ensure tasty results. Tips helped you cook evenly and enhance flavors. Variations let you customize the dish to your taste. Cooking is fun, and this recipe is easy to follow. With the right tools and tips, you can create a meal everyone will love. Enjoy your cooking and share this dish with friends!

Pesto Mozzarella Stuffed Chicken

Indulge in a culinary delight with this Pesto Mozzarella Stuffed Chicken recipe! Tender chicken breasts are filled with creamy mozzarella, zesty sun-dried tomatoes, and vibrant basil pesto, creating a dish that's bursting with flavor. Perfect for dinner, this recipe is easy to follow and will impress your family and friends. Click to explore the full recipe and transform your meals tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto

1 cup mozzarella cheese, shredded

1/2 cup sun-dried tomatoes, finely chopped

1/4 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking.

    In a medium mixing bowl, combine the shredded mozzarella cheese, chopped sun-dried tomatoes, and half of the fresh basil pesto. Stir until the ingredients are well blended to create a flavorful stuffing.

      Carefully take each chicken breast and, using a sharp knife, slice it horizontally to create a pocket. Take care to leave one edge intact so the filling doesn't spill out.

        Generously fill each chicken breast pocket with the pesto mozzarella mixture, ensuring the stuffing is evenly distributed among all four breasts.

          Season the exterior of the stuffed chicken breasts with a sprinkle of salt and freshly ground black pepper for increased flavor.

            In a large, oven-safe skillet, heat the extra virgin olive oil over medium heat. Once the oil is shimmering, gently place the stuffed chicken breasts in the skillet and sear them for approximately 3-4 minutes on each side, or until a beautiful golden-brown crust forms.

              After browning, spread the remaining basil pesto evenly over the top of each chicken breast. Then, sprinkle the grated Parmesan cheese over the pesto for an extra layer of rich flavor.

                Carefully transfer the skillet to the preheated oven and bake the stuffed chicken for about 20-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (75°C) and is thoroughly cooked.

                  Once the chicken is cooked, remove the skillet from the oven and allow the stuffed chicken breasts to rest for a few minutes. This will help keep them juicy and tender.

                    Before serving, garnish the dish with fresh basil leaves for a vibrant touch and enhanced aroma.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                        - Presentation Tips: Serve each stuffed chicken breast on a plate, accompanied by a drizzle of olive oil and a sprinkle of extra Parmesan cheese. Consider pairing with a side of roasted vegetables or a fresh salad for a complete meal.