Stuffed chicken breast pesto

Mozzarella Pesto Stuffed Chicken Breasts with Panko Parmesan Crust – an easy stuffed chicken breast recipe! Mozzarella stuffed chicken is perfect for an everyday dinner or entertaining.

A New Chicken Breast Recipe

Last week we invited friends over for dinner. I love having friends over because it gives us a chance to have other people taste our recipes. Oh, and the company is nice too.:) I asked Josh if he had any menu ideas and he suggested chicken. I was fine with that. I just make sure there are plenty of veggie sides. 🙂

I knew I probably shouldn’t try new chicken breast recipes when we are entertaining, to avoid stress, but I couldn’t help myself. I love creating new recipes and I love getting feedback before we post our recipes on the blog! I warned our friends we were trying a new chicken breast recipe on them, and they seemed to excited to be our guinea pigs! 🙂

How to Make a Stuffed Chicken Breast Recipe

We had Spinach Basil Pesto in the fridge, so I decided to make Mozzarella Stuffed Chicken Breasts with Pesto. Some people shy away from stuffed chicken breast recipes, but they really aren’t scary! Stuffed chicken recipes are simple, it just takes the added step of pounding out the chicken, and deciding on something good to stuff with.

  • Josh pounded out the chicken breasts and we spread pesto over each piece of chicken.
  • We added fresh slices of mozzarella cheese and rolled up the chicken breasts.
  • We used toothpicks to hold them in place. They were nice and snug. You don’t want the cheese to ooze out while baking.
  • We coated the chicken breasts in a Panko parmesan crust.
  • We popped the chicken breasts in the oven and baked them until they were golden brown.

This is now one of my favorite stuffed chicken breast recipes! It’s super easy and yet it feels special, which makes it great for entertaining or an easy weeknight dinner.

Our New Chicken Breast Recipe was a Hit!

I asked Josh if he liked our new stuffed chicken breast recipe. He said, “What’s not to love? Chicken, cheese, pesto, and a crispy cheese crust? This is an awesome chicken breast recipe!” He loved it! Our guests enjoyed the meal as well. Whew! Glad our new chicken recipe was a hit!

Looking for a new chicken breast recipe to wow your family and friends? Give this stuffed chicken breast recipe a try! These Mozzarella Pesto Chicken Breasts were easy and delicious!

Have a safe and happy Memorial Day weekend! Thanks for tuning into our blog! We sure do appreciate you!

Mozzarella Pesto Stuffed Chicken Breasts

Baked chicken breasts stuffed with mozzarella cheese, pesto, and a panko parmesan crust. Prep Time 15 minutes Total Time 1 hour

  • 4 boneless skinless chicken breasts
  • Salt and pepper for seasoning chicken
  • 3/4 cup basil pesto Basil Pesto or use store-bought pesto
  • 8 ounces sliced fresh mozzarella cheese
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

  1. Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
  2. Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.
  3. Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.
  4. Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.
  5. Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm.
  6. Note-make sure you remove the toothpicks before eating.

Low-Carb Baked Chicken Stuffed with Pesto and Cheese (Video)

posted by Kalyn Denny on January 3, 2018

Low-Carb Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat! Use Oven Dinners to find more recipes like this one.

PIN Low-Carb Baked Chicken Stuffed with Pesto to make it later!

Watch the video to see if you might like to make
Low-Carb Baked Chicken Stuffed with Pesto and Cheese!

I can tell by my blog stats just how many people are back on track with lower-carb eating for the new year, and I’m back from Mexico and ready to focus on healthy food myself! I do love the way you feel when you’re giving your body healthy food to fuel it.

But I also know how hard it can be to stick with a strictly low-carb eating plan, and that’s why I think having a good collection of low-carb recipes that are really a treat can help! I always try to come up with recipe ideas that have that “wow” factor that makes you want to cook them over and over, and this Low-Carb Baked Chicken Stuffed with Pesto and Cheese certainly fits that description.

I first made this Chicken Stuffed with Pesto and Cheese over ten years ago and it even had photos that were not bad. But I wanted to share it with really great photos that show what an amazing idea this is for a low-carb dish that’s really something special. I’d make this with my Basil Pesto with Lemon if I had some, but you can certainly use my favorite purchased pesto if you wanted it to be quicker.

This isn’t a quick after-work type of recipe, but the steps to making it are worth it for a low-carb meal that you’ll really look forward to eating, and it’s also an impressive dish to make for company. And you can make this for anyone; absolutely no one will think about this delicious chicken stuffed with pesto and cheese being low-carb, I can promise you that!

Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

Preparing Ingredients for Low-Carb Baked Chicken Stuffed with Pesto and Cheese:

(Scroll down for complete printable recipe.)

  1. I’m making the new version of this with four servings, but you can easily cut the recipe in half if you only want to make two.
  2. Preheat the oven to 375F/190C while you trim the chicken breasts well, then one at a time put them inside a thick plastic freezer bag and pound with a meat mallet (affiliate link) or something heavy until the chicken breasts are as thin as you can get them.
  3. Mix the basil pesto, sour cream, and grated mozzarella.
  4. Prepare two dishes, one with beaten eggs and one with a mixture of Parmesan and almond flour.

Stuffing the Chicken for Low-Carb Baked Chicken Stuffed with Pesto and Cheese:

  1. Here’s a shot of the pounded chicken breasts. Don’t worry if they look a bit messy; you can tuck any ragged pieces in when you roll them up.
  2. Spread one-fourth of the pesto mixture over each chicken breast. (Don’t go too close to the edge or it will leak out.)
  3. Use toothpicks to hold the pieces together.

Coating and Baking the Chicken for Low-Carb Baked Chicken Stuffed with Pesto and Cheese:

  1. One at a time, dip the chicken pieces in the beaten egg and then in the Parmesan/almond flour mixture.
  2. Arrange in a baking dish and bake at 375F/190C until the chicken is cooked through and nicely browned. Enjoy!

Make it a Low-Carb Meal:

For a low-carb meal, this would be great with Mary’s Perfect Salad, Kalyn’s Favorite Baby Arugula Salad, or Roasted Broccoli with Garlic.

More Tasty Low-Carb Chicken to Enjoy.

The BEST Low-Carb Baked Chicken Recipes ~ Kalyn’s Kitchen
Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal ~ Kalyn’s Kitchen
Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos ~ Kalyn’s Kitchen

  • 4 large boneless, skinless chicken breasts
  • 4 T Basil Pesto (see notes)
  • 4 T sour cream
  • 4 T finely grated Mozzarella
  • 2 eggs, beaten well
  • 4 T finely grated Parmesan cheese
  • 4 T almond flour
  • fresh-ground black pepper to taste
  1. Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray or oil.
  2. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet (affiliate link), or something heavy, until the chicken is as thin as you can get it. Don’t worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
  3. In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
  4. Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely-grated Parmesan and the Almond Flour (affiliate link).
  5. Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. (This will help prevent too much of the pesto mixture from running out when it cooks.
  6. Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
  7. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated with the mixture.
  8. Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25 minutes. If it seems like the chicken is not browning quickly enough, you can turn up the heat for the last 5-10 minutes of cooking time, but don’t overcook or the chicken will be dry. Total baking time will be about 30-35 minutes unless your chicken breasts are really large.)
  9. Some chicken breasts sold in U.S. stores have added water. If there is some water in the bottom of the baking dish after the chicken has baked for a while, just spoon it out and discard.)
  10. Serve hot.

I used my Basil Pesto with Lemon for this recipe but it would also be delicious with my favorite purchased pesto.

This recipe was created years ago by Kalyn when there was an abundance of garden basil that needed to be used!

Yield:

4 1
Amount Per Serving: Calories: 425 Total Fat: 24g Saturated Fat: 7g Unsaturated Fat: 15g Cholesterol: 216mg Sodium: 344mg Carbohydrates: 5g Fiber: 1g Sugar: 1g Protein: 47g Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and Keto diets and it’s also gluten-free. With lower-fat dairy products it could work for any phase of the South Beach Diet, although you might want to make it a once in a while treat due to the amount of fat.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Categories: Favorites, Kid Friendly, Recipes, Video Ingredients: Chicken

posted by Kalyn Denny on January 3, 2018

Method

  1. Preheat the oven to 200°C (400°F/gas mark 6).
  2. Mix together the mozzarella, pesto and sundried tomatoes.
  3. Cut a slit into the side of each chicken breast and then stuff with the pesto-covered cheese.
  4. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season with salt and pepper.
  5. To make the rustic mixed potatoes, cut the potatoes and sweet potatoes into 5mm (¼in) slices – a Japanese mandolin is perfect for doing this – and arrange in a single layer on a large roasting tray lined with parchment paper.
  6. Add the garlic and rosemary and season with salt. Drizzle over the oil and toss until evenly coated.
  7. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20–25 minutes, until the chicken is cooked through and the bacon is crispy.
  8. Remove the chicken from the oven and rest in a warm place for 5 minutes.
  9. Return the potatoes to the oven in that time for a final crisp-up.
  10. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.

This Cheesy Pesto Stuffed Chicken is the ultimate dinner recipe! Ready in 30 minute or less, this dish is packed with flavor and so easy to make.

It combines boneless, skinless chicken breasts with basil pesto, grape tomatoes, and two types of cheese.

Perfect for weekday dinners or date nights in….if you’re looking for an easy, delicious twist on dinner, you’ll love this recipe!

I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!

When it comes to dinner, my family is all about chicken.

It might have something to do with the fact that it’s my favorite thing to make (and eat)…so everyone else has learned to love it too. But the truth is, we eat a lot of it. And this Pesto Stuffed Chicken is our new favorite!

It’s made with less than 10 ingredients, but it’s seriously packed with flavor. Between the fresh tomatoes and the basil pesto and two types of cheese….it’s like an explosion in every bite.

I’ve always been a huge fan of pesto because it adds SO much flavor to any recipe.

And when you combine it with cheese…and tomatoes…and chicken…you really can’t go wrong.

Of course, I found everything I needed to make this yummy meal at our go-to grocery store, Pick ‘n Save.

Pick ‘n Save always has the best selection of ingredients, from fresh produce to cheeses to meats. I’ve been loving their new Heritage Farm chicken breasts, which come in a family pack that’s perfect for this recipe.

And speaking of perfect….the MOST perfect part of this recipe is how incredibly easy it is to make! Just 5 minutes of prep and 25 minutes of cooking time and you have yourself a dinner that everyone is sure to devour.

Ingredients

  • 4 Tbsp. olive oil
  • 6 boneless skinless Heritage Farm chicken breasts
  • 6 slices Roundy’s provolone cheese
  • 1 jar basil pesto
  • 3 Tbsp. butter
  • 3 Tbsp. lemon juice
  • 1/2 c. shaved parmesan cheese
  • 1/2 c. halved grape tomatoes
  • 2 Tbsp. fresh basil

Instructions

  1. Start with 6 boneless skinless chicken breasts. Slice each chicken breast along one side to create a pocket. Be sure not to cut them all the way through.
  2. Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. prepared pesto.Pinch chicken breasts closed and use toothpicks to secure.
  3. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
  4. Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
  5. Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through.
  6. Remove from oven; sprinkle with shaved 1/2 c. shaved parmesan.
  7. Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
  8. Top with 1/2 c. halved grape tomatoes and fresh basil.

How to freeze

Yes, you can absolutely prepare stuffed chicken breasts in advance and freeze until ready to bake. To do so, simply slice the chicken breasts along the side, stuff with cheese and pesto, and secure with toothpicks. You can then store them all together in a gallon size freezer bag or individually in smaller sized bags. To bake, remove them from the freezer and follow the recipe instructions. You will need to increase baking time to 45 minutes.

Side dishes

Stuffed Chicken goes well with a variety of side dishes, from salad to noodles to vegetables. I would suggest pairing it with Parmesan Roasted Green Beans, 3-Cheese Loaded Italian Salad, or these 30-Minute Dinner Rolls.

Related recipes

  • Chicken Piccata
  • Pesto Chicken Pasta
  • Manicotti
  • Chicken Flatbread Pizza
  • Lemon Chicken Rice Casserole
  • Chicken Alfredo Pizza
  • Pesto Chicken Salad
  • Italian Sliders

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

  1. Preheat oven to 400°.
  2. Slice each chicken breast along one side to create a pocket. Be sure not to cut the chicken breasts all the way through.
  3. Stuff each pocket with 1 slice provolone cheese and 1-2 Tbsp. pesto. Pinch chicken breasts closed and use toothpicks to secure.
  4. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Place chicken in skillet, season with salt and pepper, and cook 4-5 minutes on each side. Remove from heat.
  5. Add 3 Tbsp. butter to a large baking pan. Place in preheated oven to melt butter, then add 3 Tbsp. lemon juice and mix to combine.
  6. Place chicken breasts in baking pan; cover with foil and bake 15 minutes or until chicken is cooked through. Remove from oven; sprinkle with shaved parmesan.
  7. Combine remaining pesto with 2 Tbsp. olive oil; spoon over chicken breasts.
  8. Top with halved tomatoes and fresh basil.

Nutrition Information:

6

Serving Size:

1
Amount Per Serving: Calories: 354 Total Fat: 31g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 61mg Sodium: 511mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 17g For more recipe inspiration you can find Pick ‘n Save on Twitter, Facebook, Pinterest, and YouTube.

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Amazing, easy bacon wrapped chicken breast that’ll make you lick your plate. Chicken breast stuffed with pesto and mozzarella cheese, wrapped in bacon, seared, and baked. This chicken dish is packed with lots of wonderful flavors.

Bacon Wrapped Chicken

I hope your holidays have gone very well and you’re ready to take on the new year. As my first recipe of the year, I chose to share this awesometastic chicken dinner. This chicken dish was what I served for our Christmas dinner and I through it would be appropriate to share it now. It went over quite well with everyone, but what’s not to like here?

Chicken…check. Bacon…check. Homemade pesto…check. Lots of gooey cheese…check!

For our holiday dinner, I served it with broccoli/cauliflower casserole, mashed potatoes, roasted green beans, salad and rolls. That may be a little too much for a regular dinner menu but if you’re feeling ambitious, go for it.

When I make this chicken any other day, other than a holiday, I serve it with a side salad, asparagus or other roasted green vegetables, and treat it as a light and healthy dinner. Bacon is the only indulgence here and it’s so worth it.

HOW TO MAKE BACON WRAPPED CHICKEN

NOTE: Since you’re working with raw chicken, make sure to prepare the ingredients needed and place them all on the work surface. Spoon pesto out of the jar and into a bowl. Slice cheese into thin slices and place and separate bacon pieces. Make sure to discard any leftover pesto since you will be touching it with after touching the raw chicken.

Lay the chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (larger part) of the chicken breast in the center and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all four breasts.

Using you hands, add about a tablespoon of pesto inside each chicken breast pocket. Stuff the chicken with 3-4 slices each. Make sure the cheese is even throughout the chicken pocket and season the chicken with salt. Close the opening on each chicken breast with a toothpick.

Wrap each chicken breast with two slices of bacon, tucking the ends under one of the bacon rings.

Preheat oven to 350 and preheat a lightly greased cast iron skillet over medium-high heat.

Carefully place each chicken breast in the hot skillet. Sear chicken for about 3 minutes on each side. Your goal is to sear the bacon, not to cook the chicken all the way.

Transfer the skillet into preheated oven and bake for about 15-18 minutes, depending on the size of the chicken breasts.

More Delicious Chicken Recipes:

Sun Dried Tomato Feta Stuffed Chicken

Asiago Spinach and Mushroom Chicken Rollatini

Apple Bacon Cheddar Stuffed Chicken

Stuffed Chicken Marsala

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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4.5 from 4 votes

Bacon Wrapped, Mozzarella and Pesto Stuffed

Chicken breast stuffed with pesto and mozzarella cheese, wrapped in bacon, seared, and baked.

Course Main Course Cuisine American Keyword bacon wrapped chicken, chicken, stuffed chicken Prep Time 15 minutes Cook Time 22 minutes Total Time 37 minutes Servings 4 Calories 723 kcal Author Lyuba Brooke

  • 4 chicken breasts
  • 4 oz mozzarella cheese block
  • 1/3 cup basil pesto
  • Salt
  • 8 slices raw bacon
  1. Spoon pesto into a separate bowl and slice the cheese into thin slices. Separate bacon slices and place everything on a work station.

  2. Lay the chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (larger part) of the chicken breast in the center and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all four breasts.
  3. Using you hands, add about a tablespoon of pesto inside each chicken breast pocket.
  4. Stuff the chicken with 3-4 slices of cheese each. Make sure the cheese is even throughout the chicken pocket. Close the opening of the chicken with a toothpick.

  5. Salt each stuffed chicken breast.
  6. Wrap each chicken breast with two slices of bacon, tucking the ends under one of the bacon rings.
  7. Preheat oven to 350 and preheat a cast iron skillet (or a cooking pan that is oven safe) on stove-top, over medium-high heat. Make sure that your skillet is well seasoned and lightly greased. (If using an oven-safe cooking pan, you’ll want to use a couple of tablespoons of oil to grease the pan.)
  8. Carefully place each chicken breast in the hot skillet. Sear chicken for about 3 minutes on each side. Your goal is to sear the bacon, not to cook the chicken all the way.
  9. (Carefully pour off most of the bacon grease.)
  10. Transfer the skillet into pre-heated oven and bake for about 15 minutes.
  11. (Judge cooking time according to the size of the biggest thicken breast.)

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts Bacon Wrapped, Mozzarella and Pesto Stuffed Amount Per Serving Calories 723 Calories from Fat 432 % Daily Value* Fat 48g74% Saturated Fat 16g100% Cholesterol 216mg72% Sodium 1110mg48% Potassium 1000mg29% Carbohydrates 3g1% Fiber 1g4% Sugar 1g1% Protein 64g128% Vitamin A 705IU14% Vitamin C 2.7mg3% Calcium 191mg19% Iron 1.4mg8% * Percent Daily Values are based on a 2000 calorie diet.

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Cheesy Pesto Stuffed Chicken, need I say more! This flavor packed dish is literally ready in 30 minutes, perfect for those busy nights where you want a nutritious protein packed meal ready in no time!

I love this recipe for so many reasons, not only is it quick but full of bright tomato flavors and super cheesy! MMMmmmm, melted mozzarella cheese. Who doesn’t love oooey gooey melted cheese on top of their chicken??

This Chicken dish will quickly become a family favorite served with a fresh side salad or whole grain like Farro or couscous. Cooking tip! Be sure to use cherry tomatoes and not just dice larger tomatoes. By using cherry tomatoes and cooking them whole they keep their shape and just look ohh so pretty in the finished dish. Plus they literally burst in your mouth with all of their fresh vibrant tomato flavors!

To make this chicken you start off by butterflying the chicken breasts then spread a bit of pesto, add the roasted bell pepper slices and fresh mozzarella cheese. Finally season with sea salt and pepper then gently fold over the chicken breast.

I like to cook this Cheese Pesto Stuffed Chicken in my cast iron skillet but you could use a baking or casserole dish as well. As long as the sides are high enough to trap all of that delicious juice from the tomatoes as they bake. Pour a bit of olive oil into the bottom of the pan then place the chicken breasts into the pan. Spread some more pesto on top of the chicken then add more mozzarella.

About half way through cooking add the tomatoes and the rest of the ingredients to the skillet and return to the oven for about 10 more minutes of baking. Boom you are done! It is that simple!

Cheesy Pesto Stuffed Chicken, a protein packed flavorful chicken dish that is ready in less than 30 minutes!

Enjoy!

Ingredients:

  • 1 Pound boneless skinless chicken breasts
  • 1/3 Cup basil pesto, homemade or store-bought
  • 1/3 Cup Roasted Bell Pepper slices
  • 1 Cup Fresh mozzarella cheese
  • Kosher salt and black pepper, to taste
  • 1 Cup cherry tomatoes
  • 2 Cloves garlic, minced
  • 2 Tablespoons balsamic vinegar
  • 1 Pinch crushed red pepper flakes
  • ¼ Cup fresh basil, roughly chopped

Instructions:

Preheat the oven to 425 degrees F.

Butterfly the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out so they look like an open book. Spread the pesto evenly on each side and then add roasted bell pepper and then add mozzarella cheese. Fold over the chicken sides to cover the filling.

Place the chicken in a 12 inch skillet. Rub with pesto, top with more fresh mozzarella and season with kosher salt and pepper.

Bake for 15 minutes, then add the tomatoes, garlic, balsamic vinegar, and a pinch of crushed red pepper flakes to the skillet. Season the tomatoes with salt.

Return skillet to the oven and continue baking for another 10 minutes or until the chicken is cooked through.

Remove the skillet from the oven and top with fresh basil.

Pin this Cheesy Pesto Stuffed Chicken to your favorite Chicken, quick or simple dinner boards in Pinterest for later!

Cheesy Pesto Stuffed Chicken

A super simple and quick chicken dish that is packed with fresh tomato basil flavors and protein.

Course Main Course Cuisine Italian Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

  • 1 Pound Boneless Skinless Chicken Breasts
  • 1/3 Cup Basil Pesto
  • 1/3 Cup Roasted Bell Peppers sliced
  • 1 Cup Fresh Mozzarella Cheese
  • 1 Cup Cherry tomatoes
  • 2 cloves Garlic minced
  • 1 Tbsp Balsamic Vinegar
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 Cup Fresh Basil Roughly Chopped
  • Sea Salt to taste
  • Freshly Cracked Pepper to taste
  1. Preheat the oven to 425 degrees F.

    Butterfly the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out so they look like an open book. Spread the pesto evenly on each side and then add roasted bell pepper and then add mozzarella cheese. Fold over the chicken sides to cover the filling.

    Place the chicken in a 12 inch skillet. Rub with pesto, top with more fresh mozzarella and season with kosher salt and pepper.

    Bake for 15 minutes, then add the tomatoes, garlic, balsamic vinegar, and a pinch of crushed red pepper flakes to the skillet. Season the tomatoes with salt.

    Return skillet to the oven and continue baking for another 10 minutes or until the chicken is cooked through.

    Remove the skillet from the oven and top with fresh basil.

Pesto Stuffed Chicken Breast are tender thick chicken breasts marinaded and then stuffed with Pesto and cheese and grilled to perfection! Simple, Easy, and Delicious!

*As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Thank you for your support!

A few weeks ago things were a little low in the pantry! Ever have this happen to you?

It was blazing hot, (Thank you Mother Nature!) and the last thing I wanted to do was drive into town and fight the crowds at the market. I don’t know about your market…but ours is managed by the devil himself, and he sets the thermostat at 80! Honestly it’s so stinkin’ hot in that store I wanna smack someone! (In all fairness I feel that way often when grocery shopping in the summertime. lol)

Going to the market wasn’t happening!

Blessings come in all different ways. This time…my lack of ambition was a HUGE blessing! (I wish I could say the same when it comes to the laundry!) This is a dish that is good enough to serve at a dinner party and simple enough for any weeknight.

How To Make Pesto Stuffed Chicken Breast

Start with four boneless skinless chicken breast. Place them in a large zip lock bag and marinade in 1 cup of Kraft Sun Dried Tomato salad dressing. Marinade them in refrigerator for 4 hours.

Tip: If you can’t find Kraft Sun Dried Tomato Salad Dressing you can use another favorite Italian dressing.

When you’re ready to cook dinner… remove the chicken breast from the refrigerator. Slice a pocket length wise along one side of the chicken breast to create a pocket.

Using a knife spread one Tablespoon of prepared Basil Pesto inside the bottom of the pocket. (I used Prego…any pesto sauce will do.) Add 2-3 Tablespoons of grated mozzarella cheese. Press down and cover with the top of the chicken breast.

Using toothpicks or metal skewers secure the top to the bottom. Closing the opening to the pocket. We don’t want all that YUM slipping out and down into the BBQ! (Ya can’t really lick the bottom of the grill without some major burn implications!)

Let’s recap… Chicken Breast, Italian Dressing, Pesto, and Cheese! That’s it! Awesome right?!

Grill the chicken over medium heat for 30 – 40 minutes or until juices run clear. Baste with extra Italian Dressing while grilling for added flavor and to add moisture to the chicken while grilling.

Be sure you get those beautiful grill marks in the top of that chicken breast. Okay I was shocked I managed to do that!

This chicken is insanely good! It’s tender. It’s juicy. It’s LOADED with flavor! It’s packed with all that melted cheese and garlic pesto. Isn’t it beautiful?

Can you believe how simple this dish is to prepare! I absolutely LOVE a dish that is easy and spectacular without a lot of fuss and ingredients. Both have their purpose and place. It’s just nice, in the summertime, to have a quick easy meal.

I served this main course with a side Cesar Salad and Spinach and Cheese Stuffed Ravioli with with butter and a little dab of Pesto sauce. (It was a stuffed kinda night!) It was heavenly!

It’s summer friendly. It’s delicious. And your family will LOVE it! Especially if they love Italian food.

If you like this recipe you might want to try these other Grilled Chicken Recipes

  • Grilled Teriyaki Chicken Kabobs
  • Grilled Honey Mustard Chicken
  • Cherry Dr Pepper BBQ Chicken

Thanks for stopping by my nest and checking out this wonderful dish. Next time your pantry is low…get creative. You never know what might happen!

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Prep Time 4 hours 5 minutes Cook Time 30 minutes Total Time 4 hours 35 minutes

  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups of Kraft Sun Dried Tomato Salad dressing, or your favorite Italian dressing.
  • 4 Tablespoons of prepared Pesto
  • 1 cup grated mozzarella cheese
  • Grated Parmesan as Garnish
  1. Rinse and Dry Chicken Breast.
  2. Place in a large Zip Lock Bag and marinade with 1 cup of Kraft Sun Dried Tomato Dressing.
  3. Place in Refrigerator and marinade for at least 4 hours.
  4. Preheat grill to medium high heat.
  5. Using a sharp knife cut a slit, lengthwise, into each chicken breast being careful not to cut all the way through the chicken breast. This will create your pocket.
  6. Spread 1 Tablespoon of prepared Pesto onto the inside bottom of the chicken breast.
  7. Stuff 2-3 Tablespoons of grated mozzarella cheese into the pocket of the chicken breast.
  8. Secure the pocket closed using a toothpick or metal skewer.
  9. Place chicken bottom side down on the grill.
  10. Cook for 30-40 minutes turning during grill time. Use reserved 1/2 cup of Italian dressing as a basting sauce during cook time.
  11. Remove from heat when juice run clear.

Notes

Preparation time includes marinating time.

4 servings 1 chicken breast
Amount Per Serving: Calories: 462 Total Fat: 24g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 131mg Sodium: 492mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 49g

When you go to a restaurant and are served a perfectly formed spiral of meat and filling, or during the holidays you get a slice of the yule log or Buche de Noel, these are examples of roulades (roo-lawds). While they look incredibly difficult, they are simple to make. The hardest part is pounding the meat to an even thickness – but it’s a great way to work out your frustrations, LOL! This recipe uses boneless chicken breasts filled with a pesto sauce, but you could certainly use beef or pork as well. And of course you can use anything as a stuffing. How creative can you get? The sky’s the limit!

Today is an homage to the CIA of the food world, The Culinary Institute of America. Located in Hyde Park, NY, with branches in St. Helena, CA and San Antonio, TX, it was founded in 1946 as a vocational training school for returning World War II veterans. The faculty, over 140 instructors from more than 16 different countries, includes award-winning authors of books, magazines, and other published media, many who are graduates of the CIA themselves. Today the school turns out some of the world’s greatest chefs. Notable alumni include Eric Ripert, Todd English, Sara Moulton, Michael Chiarello, Michael Symon, Sherry Yard, Cat Cora, and Roy Yamaguchi.

The CIA publishes some of my favorite cookbooks and my shelves are full of their titles. Today’s recipe comes from the “Gourmet Meals in Minutes” cookbook, with more than 200 recipes, covers the fundamentals with many step-by-step photos to guide you. If you don’t live in New York and can’t attend the school, you can create your own at-home study program by working through the actual textbooks the students work from. Combine those with videos on the Internet and television cooking shows and you can get an idea of the grueling workload the student have.

The makings for pesto sauce

One of my favorite sauces is pesto. It tastes like summer even in winter. It is a blend of basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. If you have a food processor it is a snap to make. If you don’t, it takes a lot of elbow grease, which can be very satisfying. Basil is available all year long these days and you must use fresh basil to make pesto. If you have a gourmet grocery store nearby, you can usually find a freshly made pesto which is a great short cut if you don’t have the time to make your own.

I know that this is the middle of winter and good tomatoes can be hard to find, but most grocery stores sell imported tomatoes all year long. If the plum tomatoes don’t look good, try some cherry tomatoes. They often have better flavor than full-sized tomatoes during the off-season. While not nearly as flavorful as those at the height of summer, the tomato relish is still a delightful side dish, perfect for cutting the richness of the pesto. If can’t find anything fresh, some pickled vegetables or a bright salad with a vinaigrette would also be a nice accompaniment to the chicken.

Plating, the art of arranging food on a plate or platter before serving a meal, has never been my strong suit, but I constantly try to get better at it. Pretend that you are serving your meal in a restaurant, choose accompaniments that create a rainbow of color on your plate, and arrange the foods so that similar colors are separated. Don’t forget to buy a little extra basil when you are at the store to use as a garnish, which adds a pop of color and freshness. My mother always said a colorful plate is a healthy plate, and she was absolutely right!

Fresh plum tomatoes

Jane’s Tips and Hints:

The best plastic wrap for pounding meats that won’t fall apart is easily made from a zip-top plastic bag. Cut a gallon-size freezer zippered bag’s top and sides off, open it like a book, place the chicken inside, close “the book” and pound away!

Kitchen Skill: Making a Roulade

Use a flat piece of meat or pound it to an even thickness. Spread the center with the filling of your choice, often cheeses, herbs, or other meats. Roll into a log and secure with toothpicks or tie at intervals with butcher’s twine. Brown all sides in a little hot oil and then finish the cooking in a hot oven.

Pesto-Stuffed Chicken Breasts with Tomato Relish 2015-07-21 16:53:53 Yields 6 Write a review Print Ingredients

  1. Tomato Relish
  2. 4 plum tomatoes, seeded and chopped
  3. 1 tbsp extra-virgin olive oil
  4. 2 tsp balsamic vinegar
  5. 1/4 tsp salt, or to taste
  6. 1/8 tsp freshly ground black pepper, or to taste
  7. Pesto
  8. 3 garlic cloves, peeled
  9. 2 packed cups basil leaves
  10. 1 lemon, zested and juiced
  11. 5 tbsp pine nuts, toasted
  12. 2/3 cup grated Parmesan cheese
  13. 1/4 cup extra-virgin olive oil
  14. Chicken
  15. 2-1/4 lb boneless, skinless chicken breast halves
  16. 1 tsp salt, or to taste
  17. 1/2 tsp freshly ground black pepper
  18. 2 tbsp vegetable oil, for frying

Instructions

  1. Make Tomato Relish: Combine the tomatoes, olive oil, vinegar, salt and pepper in a small bowl. Refrigerate, covered, until chilled.
  2. Preheat the oven to 400°F. Spray a baking sheet with nonstick spray.
  3. Make Pesto: Combine the garlic, basil, lemon juice, zest, pine nuts, Parmesan, salt and pepper in a food processor. Pulse until finely chopped. Add the 1/4 cup olive oil in a thin stream until fully incorporated and a thick paste forms.
  4. Prepare Chicken: Holding your knife parallel to the cutting board and starting on the thicker side of the breast half, slice about half to 2/3 of the way through. Do not cut all the way through. Fold open the chicken and press flat. The chicken is now butterflied.
  5. Place the chicken breasts, cut side down, between 2 sheets of heavy-duty plastic wrap (see Hint above). Pound to a 1/4-inch thickness using the smooth-side of a meat mallet. Remove the top sheet of plastic wrap (or open “the book”). Spread each chicken breast with about 2 tbsp of the pesto mixture. Starting with the narrower end, roll each breast around the filling. Tie each breast with butcher’s twine or secure with toothpicks to prevent it from unrolling. Season with salt and pepper. Discard plastic.
  6. Heat the vegetable oil in a large saute pan over medium-high heat. Saute the chicken until golden brown on all sides, about 8 to 10 minutes total. Place the chicken in the oven and roast until cooked through, about 10 to 15 minutes.
  7. Remove the chicken from the oven and let stand 5 minutes. Remove and discard the string or toothpicks, and sliced each chicken breast on the bias (at an angle) into four pieces. Arrange the slices on individual plates and garnish with some of the tomato relish.
  8. Serve this with a wild rice or wheatberry pilaf and grilled or steamed vegetables.

Adapted from The CIA’s “Gourmet Meals in Minutes” Adapted from The CIA’s “Gourmet Meals in Minutes” The Heritage Cook ® https://theheritagecook.com/ Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. I can be contacted via email at: heritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com.

Thank You!