Pesto Mozzarella Stuffed Chicken Quick and Tasty Meal

Get ready for a delicious, easy meal that will impress everyone! My Pesto Mozzarella Stuffed Chicken is quick to make and packed with flavor. With tender chicken, creamy mozzarella, and zesty pesto, this dish checks all the boxes for a tasty dinner. Whether you're a busy parent or just love great food, you'll want to try this recipe. Let's dive into the simple ingredients and steps to get you cooking!

Ingredients

List of Ingredients with Measurements

- 4 boneless, skinless chicken breasts

- 1 cup fresh basil pesto

- 8 ounces fresh mozzarella cheese, sliced into rounds

- 1 cup cherry tomatoes, halved

- 1 tablespoon extra virgin olive oil

- 2 cloves garlic, minced

- Salt and freshly ground black pepper to taste

- Fresh basil leaves for garnish

Ingredient Notes and Substitutions

You can swap the mozzarella with other melting cheeses like provolone or gouda. If you prefer a lighter option, use low-fat cheese. Fresh basil pesto is best, but store-bought works in a pinch. If you're out of pesto, try a mix of olive oil, garlic, and fresh herbs. For extra flavor, add a sprinkle of Italian seasoning to the chicken.

Dietary Considerations

This dish is gluten-free, making it great for those with gluten sensitivities. For a vegetarian version, try using eggplant or portobello mushrooms instead of chicken. Just hollow them out and fill with pesto and cheese. Ensure your pesto is free from cheese if you want a vegan option.

Step-by-Step Instructions

Preparation of Chicken Breasts

Start by preheating your oven to 375°F (190°C). Take your chicken breasts and lay them flat on a cutting board. Using a sharp knife, make a pocket in each breast. Cut about three-quarters of the way through. Be careful not to cut all the way through. This pocket will hold the tasty filling. Season each breast with salt and black pepper. This adds flavor to your dish.

Filling the Chicken with Pesto and Mozzarella

Now it's time to fill the chicken. Take about ¼ cup of basil pesto and spoon it into each pocket. Then, add two slices of fresh mozzarella cheese. Make sure the cheese fits snugly inside. Press the edges gently to keep the filling in place. This keeps your filling from spilling out while cooking.

Searing and Baking Process

Heat a large oven-safe skillet over medium heat. Add one tablespoon of extra virgin olive oil. Once the oil is hot, add two cloves of minced garlic and sauté for about one minute. You want the garlic to be fragrant, but watch it closely. Next, place the stuffed chicken breasts in the skillet. Sear them for 3-4 minutes on each side until they turn golden brown. This creates a nice crust. After searing, add halved cherry tomatoes around the chicken. Then transfer the skillet to your preheated oven. Bake for 20-25 minutes. Check if the chicken reaches an internal temperature of 165°F (75°C). The mozzarella should be melted and bubbly. Once done, take the skillet out and let the chicken rest for a few minutes. This helps keep it juicy. Serve it garnished with fresh basil leaves for a beautiful touch.

Tips & Tricks

How to Choose the Best Chicken Breasts

When picking chicken breasts, look for ones that are fresh and plump. They should have a light pink color and a firm texture. Avoid any that look dull or have dark spots. If possible, choose organic chicken for better flavor and health benefits. Aim for breasts that are about six to eight ounces each. This size cooks well without drying out.

Perfecting the Pesto Flavor

Great pesto makes this dish shine. You can use store-bought pesto, but homemade is best. To make your own, blend fresh basil, garlic, pine nuts, and Parmesan cheese with olive oil. Adjust the flavors to your taste. If you want a twist, try adding a bit of lemon juice for brightness. Remember to taste it! The balance of flavors is key to a delicious stuffed chicken.

Cooking Tips for Juicy Chicken

To keep your chicken juicy, don’t overcook it. Use a meat thermometer to check the temperature. Cook until it reaches 165°F (75°C). Searing the chicken before baking adds a nice crust and locks in moisture. Also, let the chicken rest after cooking. This step allows the juices to settle, making each bite tender and flavorful. Always season well; salt and pepper enhance the taste.

Variations

Alternative Cheese Options

You can swap mozzarella for other cheeses. Try provolone for a sharper taste. Fontina melts well and adds creaminess. Goat cheese brings tang and richness to the dish. Feel free to mix different cheeses for a unique flavor.

Different Fillings to Try

Want to shake things up? Add sun-dried tomatoes for a sweet twist. Spinach or arugula can boost nutrients and add color. You could also include roasted red peppers for a smoky flavor. Nuts like pine nuts or walnuts give a nice crunch too.

Serving Suggestions and Pairings

Pair your stuffed chicken with a fresh salad. A simple arugula salad with lemon dressing works well. You can serve it over pasta with garlic and olive oil for a hearty meal. Crusty bread is great for soaking up any pesto sauce. Don't forget a glass of white wine to complement the dish!

Storage Info

How to Store Leftovers

To store leftovers, let the chicken cool down first. Place the chicken in an airtight container. Make sure it is sealed tightly to keep moisture in. Store it in the fridge for up to three days. This keeps the chicken fresh and tasty for your next meal.

Freezing Instructions

You can also freeze Pesto Mozzarella Stuffed Chicken. Wrap each piece in plastic wrap. Then, put them in a freezer-safe bag or container. This way, they won’t get freezer burn. They will stay good for up to three months. When you want to eat it, just thaw it in the fridge overnight.

Reheating Tips for Best Results

To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warm. You can also microwave it, but it might not taste as good. If using a microwave, heat it on medium power in short bursts. Always check the temperature to ensure it’s heated evenly.

FAQs

Can I use homemade pesto for this recipe?

Yes, you can use homemade pesto. Freshly made pesto adds a bright flavor. Just blend fresh basil, garlic, olive oil, nuts, and cheese. It’s simple and tastes amazing. Using homemade pesto makes this dish even more special.

What sides go well with Pesto Mozzarella Stuffed Chicken?

Many sides pair well with this dish. Here are some great options:

- Roasted vegetables like carrots or zucchini

- A fresh green salad with lemon vinaigrette

- Garlic bread for a crunchy contrast

- Quinoa or rice for a hearty side

These sides will enhance your meal and make it more balanced.

How do I know when the chicken is fully cooked?

To check if chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Juices should run clear. This ensures your chicken is safe and delicious.

This blog post shared a tasty chicken recipe with pesto and mozzarella. You learned how to prepare chicken, fill it with flavor, and cook it to perfection. I also shared tips for choosing the best chicken and how to make your dish unique.

Cooking doesn't have to be hard. With the right steps, your meal can shine. Enjoy exploring different flavors and make this dish your own!