# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 4 tablespoons basil pesto (store-bought or homemade)
06 - 4 oz mozzarella cheese, sliced
→ Topping
07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Using a sharp knife, carefully cut a deep horizontal pocket lengthwise in each chicken breast, stopping about 1/2 inch from the edges to create a cavity without cutting completely through.
03 - Generously season both sides of each chicken breast with salt and black pepper, pressing gently to adhere.
04 - Divide pesto evenly among the four pockets (about 1 tablespoon each). Fill each pocket with a quarter of the mozzarella slices. Secure openings with toothpicks if necessary to prevent filling from escaping during baking.
05 - Place stuffed chicken breasts in the prepared baking dish, spacing them evenly. Brush the tops with olive oil using a pastry brush.
06 - Sprinkle grated Parmesan cheese evenly over all chicken breasts. Dust with dried Italian herbs if using, distributing uniformly.
07 - Bake for 25-30 minutes until chicken is completely cooked through and juices run clear when pierced. Internal temperature should reach 165°F when measured with a meat thermometer inserted into the thickest portion.
08 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Carefully remove toothpicks before serving warm.
