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- 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 ounces fresh mozzarella cheese, sliced - 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred) - 1 cup fresh spinach leaves - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese for topping These key ingredients create a tasty and colorful dish. The chicken is the main part. The pesto adds a fresh taste. Mozzarella gives it a creamy feel. Sun-dried tomatoes add a sweet touch. Spinach brings a healthy crunch. - Fresh herbs like thyme or oregano - Different cheeses like feta or cheddar - Chopped olives for a salty flavor - Pine nuts or walnuts for crunch These optional ingredients let you get creative. Adding fresh herbs can boost flavor. You can switch cheeses too. This way, you can enjoy many flavors with one dish. Each serving of Pesto Mozzarella Stuffed Chicken has about: - Calories: 450 - Protein: 40g - Fat: 30g - Carbohydrates: 5g - Fiber: 1g This meal is high in protein. It also has healthy fats from cheese and olive oil. It's low in carbs, making it great for many diets. You can enjoy this meal without guilt. First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, pat the chicken breasts dry with paper towels. Place them on a cutting board. Use a sharp knife to create a pocket in each breast. Slice horizontally from the thicker side, but don’t cut all the way through. This pocket will hold our tasty filling. Now, season both the inside and outside of each chicken breast. Use garlic powder, salt, and black pepper for great flavor. Spoon about 2 tablespoons of fresh basil pesto into each pocket. Next, layer in slices of mozzarella cheese. Add chopped sun-dried tomatoes and a handful of fresh spinach leaves. These ingredients add rich taste and color. To secure the filling, use toothpicks or kitchen twine. This keeps everything inside while cooking. Make sure it’s tight, but not too tight. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for about 4-5 minutes on each side until they are golden brown. This step adds a nice crust and locks in flavors. After searing, sprinkle grated Parmesan cheese on top of each chicken breast. Then, transfer the skillet to your preheated oven. Bake for 20-25 minutes. The chicken is done when its internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes. This helps the juices redistribute and the cheese set slightly. Finally, slice it and serve warm with a drizzle of any remaining pesto. Enjoy your delightful dinner! To keep your chicken juicy, start with good quality meat. Boneless, skinless breasts work well. Make sure to pat them dry before seasoning. A dry surface helps the chicken brown nicely. Season both inside and outside with garlic powder, salt, and black pepper. When you sear the chicken, use medium-high heat. This gives you a nice golden crust. Remember to not overcrowd the pan; this helps in even cooking. Lastly, let the chicken rest after baking. This keeps the juices inside. If you have any leftover chicken, store it in an airtight container. This keeps the chicken fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For a lovely presentation, slice the chicken before serving. This shows off the colorful filling. Drizzle some remaining pesto over the top for extra flavor. You can also add a sprinkle of grated Parmesan for a nice touch. Serve with a side of fresh salad or roasted veggies. This creates a balanced meal that looks great on the plate. {{image_2}} You can change the cheese in this dish for fun. Instead of mozzarella, try provolone or gouda. A creamy ricotta adds a nice twist too. Each cheese brings its own flavor. Experiment and find your favorite! If you are dairy-free, use vegan cheese. There are great options made from nuts or soy. For a low-carb diet, skip the sun-dried tomatoes and use zucchini instead. This keeps the dish tasty and friendly for your needs. You can boost nutrition by adding more veggies. Bell peppers, mushrooms, or even artichokes work well. Chop them small and add them to the stuffing. They add flavor and color. Fresh herbs like parsley or thyme can make it even better! To store leftover stuffed chicken, let it cool first. Place it in an airtight container. Make sure the lid is tight. You can keep it in the fridge for up to three days. This helps keep the chicken moist and tasty. When you are ready to eat the leftover chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it from drying out. Heat for about 15-20 minutes. Check the center to ensure it’s hot. You can also use a microwave, but the oven keeps it juicier. You can freeze the stuffed chicken too. Wrap each piece in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can store it in the freezer for up to three months. To use it, thaw it in the fridge overnight before reheating. Yes, you can prepare this dish ahead of time. Stuff the chicken breasts and secure them. Then, cover and store the chicken in the fridge for up to 24 hours. When you're ready, sear and bake it as directed. This saves time and keeps flavors fresh. This dish pairs well with many sides. Here are some ideas: - A fresh green salad with a light vinaigrette - Garlic bread for a tasty crunch - Roasted vegetables like zucchini or bell peppers - Creamy mashed potatoes for a comforting touch - Quinoa or rice to soak up the pesto sauce To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut into the chicken. The meat should be white and the juices should run clear. Chicken is safe to eat when there is no pink inside. This blog post covered how to make delicious stuffed chicken. You learned about key ingredients and optional additions for custom flavors. I shared easy steps to prepare, stuff, and cook your chicken. You got helpful tips for keeping it juicy and storing leftovers. Variations let you customize based on dietary needs. Overall, stuffed chicken is simple and fun to make. Enjoy trying new flavors and impressing everyone at your table.

Pesto Mozzarella Stuffed Chicken

Elevate your dinner with this delicious Pesto Mozzarella Stuffed Chicken recipe! Juicy chicken breasts are packed with creamy mozzarella, flavorful pesto, and sun-dried tomatoes for a burst of taste in every bite. Perfect for a weeknight dinner or impressing guests, this dish is easy to make and sure to delight. Click through to discover the full recipe and step-by-step instructions for a meal that will wow your family!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto

8 ounces fresh mozzarella cheese, sliced

1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)

1 cup fresh spinach leaves

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1/4 cup grated Parmesan cheese for topping

Instructions
 

Preheat your oven to 375°F (190°C).

    Pat the chicken breasts dry with paper towels and place them on a cutting board. Using a sharp knife, create a pocket in each breast by slicing horizontally from the thicker side, being careful not to cut all the way through.

      Season the inside and outside of each chicken breast with garlic powder, salt, and black pepper.

        Spoon about 2 tablespoons of pesto inside each chicken breast pocket, then layer in slices of fresh mozzarella, chopped sun-dried tomatoes, and a handful of spinach leaves.

          Using toothpicks or kitchen twine, secure the openings of the stuffed chicken breasts to prevent the filling from spilling out during cooking.

            In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for about 4-5 minutes on each side until golden brown.

              Sprinkle the grated Parmesan cheese on top of the chicken breasts.

                Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

                  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the cheese to set slightly.

                    Serve warm with a drizzle of any remaining pesto over the top.

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