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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, chopped - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish If you need swaps, consider these options: - Chicken thighs can replace chicken breasts for a juicier bite. - Spinach or arugula can stand in for basil in the pesto. - Any cheese can work, like provolone or cheddar, for a new twist. - Use fresh tomatoes instead of sun-dried for a fresher taste. Each ingredient brings something special: - Chicken breasts: Lean protein source, low in fat. - Basil pesto: Adds vibrant flavor and health benefits from basil. - Mozzarella cheese: Melts beautifully and adds creaminess. - Sun-dried tomatoes: Offer rich taste and antioxidants. - Parmesan cheese: Adds a salty kick and depth of flavor. - Olive oil: Healthy fat that enhances taste and helps cooking. - Fresh basil: Provides freshness and aroma to your dish. These ingredients work together to make a tasty, satisfying meal that’s sure to impress! First, gather all your ingredients. You will need: - 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 1 cup mozzarella cheese, shredded - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Next, preheat your oven to 375°F (190°C). In a small bowl, mix the mozzarella cheese, sun-dried tomatoes, and half of the basil pesto. This mix is your tasty stuffing. Now, take a sharp knife and cut a pocket in each chicken breast. Be careful not to slice all the way through. Stuff each chicken breast with your pesto mozzarella mix, making sure to share it evenly. Finally, season the outside of the chicken with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium heat. When it’s hot, add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side until they turn golden brown. After browning, spread the remaining pesto on top of each chicken breast. Then, sprinkle the grated Parmesan cheese over everything. Transfer the skillet to your preheated oven. Bake for about 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) for safety. Once done, remove the skillet from the oven. Let the chicken rest for a few minutes before slicing. This resting time helps keep the juices inside. To serve, garnish with fresh basil leaves. Enjoy your flavorful dinner! To get perfect chicken, always preheat your oven to 375°F (190°C). This helps cook the chicken evenly. After you sear the chicken, it only needs 20-25 minutes in the oven. Use a meat thermometer to check for 165°F (75°C). This ensures the chicken is safe to eat. Mix the mozzarella, sun-dried tomatoes, and half of the pesto in a bowl. This mix makes a rich and tasty stuffing. Cut a pocket in each chicken breast carefully. Make sure not to slice all the way through. This pocket holds the stuffing well. Fill each pocket evenly for the best flavor. Serve your stuffed chicken with a fresh salad or steamed veggies. A side of pasta with olive oil complements the dish nicely. Garnish each plate with fresh basil leaves for a pop of color. This adds a nice touch to your meal presentation. Enjoy with a glass of white wine for a special dinner. {{image_2}} You can switch up the cheese in this dish. Try using gouda for a smoky flavor. Feta cheese brings a tangy touch. Cream cheese adds a rich, creamy texture. Each cheese choice gives a new taste. Feel free to mix and match. If you want a different herb flavor, use cilantro or parsley. Thyme or oregano can add warmth. You can even use dill for a fresh twist. Just make sure to chop your herbs finely. This will help them blend well with the cheese. While pesto and mozzarella are great, other fillings work too. Spinach and ricotta create a light, creamy blend. For a heartier option, try mushrooms and cream cheese. You can also use roasted red peppers for a sweet touch. Don't hesitate to get creative with your stuffing! After enjoying your Pesto Mozzarella Stuffed Chicken, let the leftovers cool. Place the chicken in an airtight container. This keeps the chicken fresh and tasty. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken on a baking dish and cover it with foil. Heat for about 15-20 minutes or until it’s warm. If using the microwave, place the chicken on a plate. Heat for 1-2 minutes, checking to avoid overheating. If you want to freeze the chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Be sure to remove as much air as possible. You can freeze the chicken for up to three months. When ready to enjoy, thaw it overnight in the fridge before reheating. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, which makes them juicy and tender. This choice adds rich flavor to your dish. Just remember to adjust the cooking time slightly. Thighs may need a few extra minutes to cook through. This dish pairs well with many sides. Here are some tasty options: - Garlic bread for a crunchy bite. - A fresh green salad with a light vinaigrette. - Roasted vegetables like zucchini or bell peppers. - Pasta tossed in olive oil and garlic. These sides will balance the meal and enhance the flavors of the chicken. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, and the juices should run clear. If there’s any pink, cook it a bit longer. This blog post covered all the key parts of making delicious Pesto Mozzarella Stuffed Chicken. We talked about the best ingredients and substitutes, along with their benefits. You learned step-by-step instructions for prep, cooking, and finishing touches. I shared tips to perfect your dish and ideas for variations. Plus, I made sure you know how to store and reheat leftovers. With this knowledge, you are ready to impress your family and friends. Enjoy creating this tasty meal!

Pesto Mozzarella Stuffed Chicken

Elevate your dinner game with this delicious Pesto Mozzarella Stuffed Chicken recipe! Juicy chicken breasts are filled with a creamy blend of mozzarella, sun-dried tomatoes, and fresh basil pesto, baked to perfection for a mouthwatering meal. Perfect for any occasion, this dish is sure to impress. Ready to make your taste buds dance? Click through to discover the full recipe and bring a burst of flavor to your table!
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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, chopped

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a small bowl, mix together the mozzarella cheese, sun-dried tomatoes, and half of the basil pesto. This will be your stuffing.

      Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, ensuring not to cut all the way through.

        Stuff each chicken breast with the pesto mozzarella mixture, dividing it evenly among the breasts.

          Season the outside of the stuffed chicken breasts with salt and pepper.

            In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

              Once browned, spread the remaining pesto over the top of each chicken breast and sprinkle the grated Parmesan cheese on top.

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

                  Remove from the oven and let it rest for a few minutes before slicing.

                    Garnish with fresh basil leaves before serving.

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