Mozzarella & Pesto Stuffed Chicken

Last Tuesday my kitchen smelled like heaven and I had tomato sauce splattered on my favorite sweater. I was rushing to get dinner on the table before my sister arrived, and somewhere between chopping and stirring I realized simple food hits different when you are actually hungry.

My brother in law still talks about the night I made this. He kept asking what was inside the chicken, and when he took that first bite his eyes went wide. Sometimes the most unassuming dishes become the ones people request most often.

Ingredients

• Chicken breasts: Four boneless pieces work best here, and pounding them slightly even helps the filling stay put
• Olive oil: One tablespoon creates that beautiful golden color and keeps everything moist
• Salt and black pepper: Simple seasoning goes a long way with stuffed chicken
• Basil pesto: Four tablespoons of good pesto makes all the difference between good and incredible
• Mozzarella: One hundred twenty grams sliced thin melts into those gooey pockets we all love
• Parmesan cheese: Two tablespoons grated on top adds that salty finish
• Italian herbs: Half a teaspoon is optional but I never skip it anymore

Instructions

Preheat your oven:

Set to two hundred degrees Celsius and lightly grease a baking dish while the oven warms up

Create pockets:

Carefully cut a deep slit lengthwise in each chicken breast without slicing all the way through

Season the chicken:

Sprinkle salt and pepper on both sides of each piece

Stuff and seal:

Fill each pocket with pesto and mozzarella, using toothpicks to secure if needed

Prepare for baking:

Arrange chicken in your baking dish and brush with olive oil

Add the topping:

Sprinkle Parmesan and Italian herbs evenly across all pieces

Bake until done:

Cook for twenty five to thirty minutes until juices run clear or internal temperature reaches seventy four degrees

Rest before serving:

Let chicken sit for five minutes then remove toothpicks before serving warm

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This recipe saved me during that awful week when work was overwhelming and cooking felt impossible. I threw these together on a Sunday and had dinner sorted for three nights straight.

Making It Your Own

Sun dried tomato pesto works beautifully here, and I once added fresh spinach leaves which steamed perfectly inside the chicken. The possibilities are endless once you master the basic technique.

Serving Suggestions

Roasted vegetables complement this dish perfectly, though a crisp green salad brings a nice contrast to the rich flavors. A light Italian white wine like Pinot Grigio makes the whole meal feel special without much effort.

Kitchen Tools That Help

A sharp knife makes cutting those pockets so much easier and safer than struggling with a dull blade. I learned this the hard way after making a complete mess of my chicken the first few attempts.

• Use toothpicks soaked in water so they do not burn
• A meat thermometer takes the guesswork out completely
• Let the chicken rest before cutting into it

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Hope this becomes your go to weeknight dinner too, because everyone deserves something this delicious on busy days.

Recipe FAQs

→ How do I cut pockets in the chicken breasts?

Use a sharp knife to slice horizontally through the thickest part of each breast, creating a deep pocket while keeping the sides and bottom intact. Go slowly and stop before cutting completely through.

→ Can I prepare this ahead of time?

Yes, stuff and season the chicken up to 24 hours in advance. Keep covered in the refrigerator and bake when ready. Add a few extra minutes to the cooking time if baking cold from the fridge.

→ What temperature should the chicken reach?

The chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part to check, avoiding the cheesy filling.

→ Can I use different cheese?

Provolone, Fontina, or Gruyère work beautifully as mozzarella alternatives. Just ensure the cheese melts well to maintain that creamy texture throughout the filling.

→ How do I prevent the cheese from leaking out?

Don't overstuff the pockets and secure openings with toothpicks if needed. Placing the chicken seam-side up in the baking dish also helps keep the filling contained during baking.

→ What sides pair well with this dish?

Roasted vegetables like zucchini, bell peppers, or asparagus complement perfectly. A crisp green salad with balsamic vinaigrette or cauliflower rice also makes excellent gluten-free sides.