Best 2 Pesto Mozzarella Stuffed Chicken Breasts Recipes

Welcome to the world of culinary delight, where we embark on a journey to discover the perfect recipe for pesto mozzarella stuffed chicken breasts. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of crafting a mouthwatering dish that will tantalize your taste buds and leave you craving for more. Get ready to experience a burst of flavors as we delve into the art of stuffing chicken breasts with a delectable combination of pesto and mozzarella cheese, creating a symphony of flavors that will make your taste buds sing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS

Pesto-Mozzarella Stuffed Chicken Breasts image

A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.

Provided by Alskann

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts
1/2 tablespoon fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into smalle)
1/2 cup roasted red pepper, sliced

Steps:

Pre-heat grill to high heat.
Oil grill with light coat of oil (for charcoal oil before heating).
Rinse chicken;pat dry.
With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
Season chicken with pepper.
Spread 1 tablespoon pesto into each pocket.
Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
Lay chicken on oil grill. Close lid.
Cook until browned on bottom (about 7 minutes).
Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
Serve hot with some crusty bread, a tossed green salad, and fresh fruit.

MOZZARELLA PESTO STUFFED CHICKEN BREASTS

Mozzarella Pesto Stuffed Chicken Breasts image

It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.

Provided by By Angie McGowan

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup firmly packed fresh basil leaves
2 tablespoons pine nuts
1 clove garlic
1/4 cup olive or vegetable oil
1/3 cup grated Parmesan cheese
4 boneless skinless chicken breasts
1 cup Homemade Pesto or purchased basil pesto
4 slices (1/2 inch thick) mozzarella cheese
1 cup Progresso™ plain bread crumbs
1 teaspoon salt
1 teaspoon pepper
Toothpicks

Steps:

If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

Nutrition Facts : Calories 720, Carbohydrate 27 g, Cholesterol 130 mg, Fat 7 1/2, Fiber 2 g, Protein 53 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 1/2 g

Tips:

To ensure your chicken breasts are cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into the thickest part of the breast. If the juices run clear, the chicken is cooked.
To make your pesto, you can use a food processor or a blender. If you're using a food processor, pulse the ingredients until they are finely chopped but not pureed.
If you're using a blender, add the ingredients to the blender and blend on high speed until they are smooth.
If you don't have any fresh basil on hand, you can use dried basil instead. Use about 1/4 of the amount of dried basil as you would fresh basil.
To make your mozzarella cheese filling, simply combine the mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper in a bowl.
If you want a more flavorful filling, you can add some chopped sun-dried tomatoes, olives, or roasted red peppers to the mozzarella cheese mixture.
To stuff the chicken breasts, simply make a small incision in the side of each breast and spoon the mozzarella cheese filling inside.
Be sure to close the incision with a toothpick or skewer so that the filling doesn't leak out during cooking.
To bake the chicken breasts, simply place them in a baking dish and bake them at 400°F (200°C) for about 20 minutes, or until the chicken is cooked through.

Conclusion:

Pesto mozzarella stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are stuffed with a flavorful pesto and mozzarella cheese filling, and then baked until golden brown. Serve the chicken breasts with a side of roasted vegetables or mashed potatoes for a complete meal.