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Bake until the chicken is cooked through, and the cheese and pesto have turned ooey-gooey!
Servings - 4 servings
- 4 small boneless chicken breasts
- 2 Tbsp olive oil
- Salt and pepper
- 7 oz. container pesto
- 1 cup shredded mozzarella cheese
- Side: loaf bread
- Side: salad
Preheat the oven to 400 F.
Slit each of the chicken breasts at their widest section, creating a pocket. Spread the pesto onto both sides of the split open chicken breasts, then add pinchful of shredded mozzarella cheese to each. Fold closed.
In a skillet, heat the oil and the brown both sides of the chicken. Transfer the seared chicken to baking dish and bake for 20 to 25 minutes, or until chicken is cooked through. Cooking time will vary depending on thickness of the chicken. Season with salt and pepper.
Prepare the salad. Warm the bread.
Serve Pesto Stuffed Chicken with salad and bread.
Get the Freezer Friendly Instructions here!