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If you're searching for a dish that combines elegance with simplicity, look no further than Pesto and Mozzarella Stuffed Chicken Breasts. This recipe is a celebration of flavors, marrying the aromatic essence of fresh basil pesto with the creamy richness of mozzarella cheese, all wrapped in tender, juicy chicken. Whether you're preparing a weeknight dinner for your family or aiming to impress guests at a dinner party, this dish offers both visual appeal and satisfying taste.

Pesto and Mozzarella Stuffed Chicken Breasts

Discover the delightful combination of flavors in Pesto and Mozzarella Stuffed Chicken Breasts! This recipe showcases tender chicken filled with creamy mozzarella and aromatic basil pesto, perfect for impressing guests or enjoying a cozy family meal. Not only is it visually appealing, but it's also versatile, allowing for a variety of side dishes to complement your meal. Follow our simple prep and cooking steps to create a delicious dinner that’s packed with flavor and nutrition. Elevate your cooking with this easy yet elegant dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto (store-bought or homemade)

8 ounces fresh mozzarella cheese, sliced

1 cup cherry tomatoes, halved

1 cup baby spinach, roughly chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Chicken:

      - Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This helps them cook more evenly and makes stuffing easier.

        - Season both sides of the chicken breasts with garlic powder, salt, and black pepper.

          Stuff the Chicken:

            - Take each chicken breast and carefully cut a pocket in the side using a sharp knife, making sure not to cut all the way through.

              - Spoon about 2 tablespoons of pesto into each pocket, then stuff a few slices of mozzarella cheese, followed by some chopped spinach and halved cherry tomatoes. Make sure to leave a little room at the opening to close the pocket.

                Seal the Chicken:

                  - If needed, secure the opening of the chicken pocket with toothpicks to prevent the filling from spilling out during cooking.

                    Sear the Chicken:

                      - In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts, cooking for about 4-5 minutes on one side until golden brown. Flip the chicken and cook for an additional 4-5 minutes on the other side.

                        Finish in the Oven:

                          - Sprinkle the top of each chicken breast with grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is melted and bubbly.

                            Serve:

                              - Remove the chicken from the oven and let it rest for a few minutes. Carefully remove any toothpicks used to secure the pockets. Slice the chicken breasts in half to reveal the delicious filling and garnish with fresh basil leaves if desired.

                                Enjoy: Serve alongside a fresh salad, pasta, or roasted vegetables for a complete meal!

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