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Pesto-Mozzarella Stuffed Chicken Halves

This Pesto-Mozzarella Stuffed Chicken Halves recipe is bursting with fresh basil pesto and gooey cheese for an easy, flavorful dinner that impresses every time!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Easy, Mozzarella, Pesto, Quick, Stuffed
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup mozzarella cheese shredded
  • 1/2 teaspoon Italian seasoning

Instructions

Prepare the Pesto

  • In a food processor, combine fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt and black pepper to taste.

Prepare the Chicken

  • Slice each chicken breast horizontally to create a pocket without cutting all the way through. Season the outside and inside with salt, black pepper, and Italian seasoning.

Stuff the Chicken

  • Spread about two tablespoons of pesto inside each chicken breast pocket. Add a generous amount of shredded mozzarella cheese on top of the pesto. Close the chicken breasts carefully, pressing edges to seal filling inside.

Cook the Chicken

  • Preheat oven to 375°F (190°C). Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts 3-4 minutes per side until golden brown. Transfer skillet to oven and bake 20-25 minutes until internal temperature reaches 165°F (74°C) and cheese is melted.

Serve and Enjoy

  • Allow chicken to rest a few minutes before slicing. Serve with roasted vegetables, fresh salad, or favorite grain. Pairs well with light white wine or sparkling water with lemon.

Equipment

  • Food Processor
  • Oven-safe Skillet
  • Oven

Notes

  • Use fresh, high-quality basil for the best pesto flavor and aroma.
  • Don’t skip searing the chicken; it locks in juices and adds a delicious crust.
  • If pine nuts aren’t available, substitute with walnuts or almonds in the pesto.
  • Seal chicken breasts well to prevent cheese leakage during cooking.
  • Make pesto ahead or use store-bought to save time without sacrificing flavor.