Easy Baked Pesto Mozzarella Stuffed Chicken

Easy baked pesto mozzarella stuffed chicken. These delicious oven baked mozzarella stuffed chicken breasts make family dinner worth looking forward to!

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 30

Servings

Calories 611kcal

Author Neil

Equipment

Ingredients

For the Homemade Pesto: -

40 g fresh basil leaves
45 g lightly toasted pine nuts
2 cloves garlic roughly chopped
1 teaspoon lemon juice
100 ml extra virgin olive oil
25 g grated parmesan cheese
Freshly ground salt and pepper

For the Baked Stuffed Chicken: -

4 chicken breasts. About 1 Kg.
4 tablespoon pesto*
170 g Mozzarella cheese ball cut into 8 slices
8 slices tomato
Salt and freshly ground black pepper

Metric - US Customary

Instructions

For The Homemade Pesto: -

If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again.
If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp.
Remove the ingredients into a separate bowl, add the lemon juice, oil, and the Parmesan cheese, mix all together. Season to taste

For The Baked Stuffed Chicken: -

Preheat oven to 200C (Fan) and lightly grease a baking dish.
Slit the chicken breasts with a sharp knife horizontally (but not all the way through) and open them up.
Spread each open chicken breast with 1 tablespoon pesto. Then place 2 slices of Mozzarella and 2 slices of tomato on one side of chicken.
Fold other side of chicken over on top and place a toothpick in each end to hold it together.
Place each chicken breast in the greased baking dish. Season with the salt and pepper.
Bake for about 25 minutes until chicken is cooked through. Allow to sit for a few minutes before serving.

Notes

*You can make this with shop bought pesto if you want to save time. The nutritional label is for making the recipe with the homemade pesto though.

Nutrition