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To make this tasty Pesto Mozzarella Stuffed Chicken, gather these key items: - 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz fresh mozzarella cheese, sliced - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish You will need some basic tools to prepare this dish: - A sharp knife for cutting the chicken - A clean cutting board - An oven-safe skillet for browning and baking - Measuring cups and spoons for accurate amounts - A meat thermometer to check the chicken's doneness Feel free to get creative! Here are some optional items to elevate your dish: - Spinach or arugula for added greens - Sun-dried tomatoes for a tangy twist - A sprinkle of red pepper flakes for heat - Balsamic glaze for a sweet finish This list provides all you need to create a delicious meal. Enjoy the process and let your taste buds guide you! To start, preheat your oven to 375°F (190°C). This helps cook the chicken evenly. Next, take your chicken breasts and place them on a cutting board. Use a sharp knife to cut a pocket into each breast. Make sure not to cut all the way through. It needs to hold the filling. Once you have your pockets, season the chicken both inside and out. Use garlic powder, salt, and pepper. This adds flavor to every bite. Now comes the fun part: stuffing! Take a generous scoop of fresh basil pesto and fill each chicken breast pocket. Add a couple of slices of fresh mozzarella cheese on top of the pesto. The cheese melts beautifully during cooking and adds a creamy texture. Make sure not to overstuff, as the filling may spill out while cooking. For cooking, use an oven-safe skillet. Heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Cook them for 2-3 minutes on each side until they turn golden brown. This gives a nice crust. After browning, add halved cherry tomatoes around the chicken in the skillet. Transfer the skillet to your preheated oven. Bake for about 20-25 minutes until the chicken reaches 165°F (75°C). When it’s done, let the chicken rest for about 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy! To make sure your chicken breasts are stuffed well, slice a pocket carefully. Do not cut all the way through. This keeps the filling inside. Stuff each breast with a good amount of pesto and mozzarella. Make sure it fits snugly. If you overstuff, the filling may leak out during cooking. Season your chicken inside and out for the best flavor. Use garlic powder, salt, and pepper. These simple spices enhance the taste of the chicken. You can also try adding lemon zest for a fresh twist. Fresh herbs, like thyme or rosemary, can add depth, too. Cooking at the right temperature is key. Preheat your oven to 375°F (190°C). This ensures even cooking. Bake the chicken for 20 to 25 minutes. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Let it rest for five minutes after cooking. This helps keep it juicy! {{image_2}} You can switch up the cheese in this dish. Try using provolone or goat cheese. Both add unique flavors. Provolone melts well, giving a creamy texture. Goat cheese brings tanginess that brightens the dish. For a stronger kick, use blue cheese. It pairs nicely with the pesto and chicken. While basil pesto shines, other options exist. You can use sun-dried tomato pesto for a rich taste. Spinach pesto offers a fresh green twist. If you want a nut-free version, try using avocado. Each alternative brings a new flavor, so don’t hesitate to experiment. Adding veggies can enhance your stuffed chicken. Try spinach or arugula for a nice green touch. Sautéed mushrooms add umami depth. Roasted red peppers bring sweetness and color. You can also add zucchini or bell peppers for crunch. Mix and match to find your favorite combo. To keep your Pesto Mozzarella Stuffed Chicken fresh, let it cool first. Once cool, place each piece in an airtight container. You can also wrap them tightly in plastic wrap. Store the chicken in the fridge for up to three days. This keeps the flavors intact and prevents spoilage. When you're ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it loosely with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Heat it for about one minute per piece. Just make sure it’s hot all the way through. If you want to save some for later, freezing is a great option. Wrap each chicken breast tightly in plastic wrap, then place it in a freezer bag. Label the bag with the date. It will stay good for about three months. To thaw, move the chicken to the fridge overnight. You can also use the microwave on the defrost setting. After thawing, reheat as mentioned above. Enjoy your meal again! Yes, you can prepare the chicken ahead of time. You can stuff the chicken breasts with pesto and mozzarella and store them in the fridge. Just make sure to wrap them tightly in plastic wrap. You can keep them for up to 24 hours before cooking. When you're ready, simply cook them as directed. This saves you time on busy days. This dish pairs well with many sides. I suggest serving it with: - Garlic bread - Steamed vegetables - A fresh green salad - Roasted potatoes These sides complement the rich flavors of the chicken. They also add color to your plate, making the meal more appealing. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the breast. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, and there should be no pink inside. This ensures it is safe to eat. You now have a clear path to making perfect pesto mozzarella stuffed chicken. We covered the key ingredients, cooking methods, and helpful tips to get that dish just right. Remember, the right seasoning and cooking time make all the difference. Feel free to try different cheeses and veggies for your own twist. Proper storage is key to keep leftovers fresh. With these steps, you'll impress everyone at your table, every time. Enjoy your cooking adventure!

Pesto Mozzarella Stuffed Chicken

Indulge in a delightful dinner with this Pesto Mozzarella Stuffed Chicken recipe! Juicy chicken breasts are filled with fresh basil pesto and creamy mozzarella, then baked to perfection alongside cherry tomatoes. It’s a simple yet impressive dish that’s perfect for any occasion. Ready in just 40 minutes, it's a must-try for any home cook. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto

8 oz fresh mozzarella cheese, sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Place the chicken breasts on a clean cutting board. Using a sharp knife, slice a pocket into each chicken breast, being careful not to cut all the way through.

      Season the chicken breasts inside and out with garlic powder, salt, and pepper.

        Stuff each chicken breast with a generous amount of basil pesto and a couple of mozzarella slices.

          In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts, cooking for 2-3 minutes on each side until golden brown.

            Once browned, arrange the halved cherry tomatoes around the chicken in the skillet.

              Transfer the skillet to the preheated oven and bake for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

                When done, remove from the oven and let the chicken rest for about 5 minutes.

                  Before serving, garnish with fresh basil leaves for an aromatic touch.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4