Pesto Tomato And Mozzarella Stuffed Chicken Breasts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Make a pocket in each chicken breast by cutting a slit horizontally through the side.
• STEP 3.Spread pesto inside each pocket, then stuff with sun-dried tomatoes and mozzarella cheese.
• STEP 4.Secure the pockets with toothpicks to prevent the filling from falling out.
• STEP 5.Place the stuffed chicken breasts in the greased baking dish and season with salt and pepper.
• STEP 6.Bake for about 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
• STEP 7.Remove the toothpicks before serving.

Cooking Tips

• You can use store-bought pesto or make your own homemade pesto.
• If you don't have sun-dried tomatoes, you can substitute with fresh tomatoes.
• Serve the stuffed chicken breasts with a side of roasted vegetables or a salad.

Storage and Serving

• Serve the Pesto Tomato and Mozzarella Stuffed Chicken Breasts hot as a main dish.
• Garnish with fresh basil leaves for added freshness and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.