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Stuffed Chicken Breasts with Pesto, Mozzarella, and Cherry Tomatoes Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

This Stuffed Chicken Breasts recipe features tender boneless chicken breasts filled with flavorful pesto, melted mozzarella, and fresh basil, seared to golden perfection, then baked alongside juicy cherry tomatoes. Ready in 40 minutes, this dish offers a delicious, visually appealing, and satisfying meal perfect for a family dinner or special occasion.

Ingredients

Chicken and Filling

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • Salt and pepper, to taste
  • ¼ cup pesto sauce (about 1 tablespoon per chicken breast)
  • 4 ounces mozzarella cheese, sliced into 4 slices
  • ¼ cup fresh basil leaves, chopped

For Cooking

  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the chicken is ready to bake.
  2. Prepare the Chicken: On a clean cutting board, carefully cut a horizontal slit along one side of each chicken breast to create a pocket for the stuffing. Make sure not to cut all the way through.
  3. Season and Stuff: Season both the inside and outside of each chicken breast with salt and pepper. Spread about 1 tablespoon of pesto inside each pocket, then stuff with one slice of mozzarella cheese and 1 tablespoon of chopped fresh basil. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
  4. Sear the Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side until a golden-brown crust forms. This adds flavor and helps seal the stuffing inside.
  5. Add Tomatoes and Bake: Scatter the halved cherry tomatoes around the chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
  6. Serve: Remove the skillet from the oven, let the stuffed chicken breasts rest for 5 minutes to allow juices to redistribute. Discard toothpicks if used. Serve the chicken hot with the roasted cherry tomatoes alongside.

Notes

  • Note 1: Use chicken breasts that are uniform in size for even cooking.
  • Note 2: Homemade or store-bought pesto works well for this recipe.
  • Note 3: Toothpicks help keep the filling secure but remember to remove them before serving.
  • Note 4: Searing adds flavor but be careful not to burn the chicken; medium-high heat works best.

Find it online: https://ivysrecipes.com/stuffed-chicken-breasts-with-pesto-mozzarella-and-cherry-tomatoes-recipe/