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Mozzarella Pesto Stuffed Chicken Breasts

Blogger Angie McGowan of Eclectic Recipes shares a fun baked chicken recipe perfect for weeknight dinners. Learn to make this recipe with our how-to article.

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  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4

Ingredients

Homemade Pesto, if desired

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

Chicken

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 3 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.
  • 4 Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
  • 5 In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
  • 6 Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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