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To make pesto mozzarella stuffed chicken, you need the following items: - 4 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 8 oz mozzarella cheese, sliced - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Using fresh ingredients makes a big difference. Fresh basil pesto brings bright flavors. It enhances the taste in your chicken. Dried versions may lack the same depth. Fresh mozzarella adds creaminess that you can't beat. When possible, choose fresh over dried for the best meal. You can customize this dish easily! Here are some ideas: - Add spinach for extra greens. - Use feta cheese for a tangy twist. - Mix in artichokes for a unique flavor. - Try different herbs like thyme or oregano. These options let you make the dish your own. Don't be afraid to experiment! For the full recipe, check the instructions provided earlier. Start by prepping your chicken breasts. You need four boneless, skinless chicken breasts for this dish. Using a sharp knife, carefully cut a pocket into each breast. Make sure not to cut all the way through. This pocket will hold all the tasty fillings. Next, mix garlic powder, paprika, salt, and pepper in a small bowl. Rub this mix over the outside of each chicken breast. This step adds great flavor to the chicken. Now, it’s time to stuff the chicken. Spoon about 1/4 cup of fresh basil pesto into each pocket. Then, add two slices of mozzarella cheese. Don't forget to sprinkle some chopped sun-dried tomatoes in there too. For extra flavor, add a little grated Parmesan cheese inside the pocket as well. Searing is key to locking in moisture and flavor. Heat two tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, carefully place the stuffed chicken breasts in the skillet. Sear the chicken for about 3 to 4 minutes on each side. Look for a nice golden brown color. This step builds a rich flavor and a tasty crust. After searing, it’s time to bake the chicken. Preheat your oven to 375°F (190°C) before you start. Once the chicken is seared, transfer the skillet to the preheated oven. Bake for about 20 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). This ensures the chicken is fully cooked and safe to eat. After baking, remove the skillet from the oven and let the chicken rest for 5 minutes before slicing. This resting time helps the juices redistribute, making your chicken juicy and tender. Drizzle any remaining pesto over the top and garnish with fresh basil leaves for a beautiful finish. Enjoy your Pesto Mozzarella Stuffed Chicken as a delicious meal! You can find the full recipe above. When you stuff chicken, you want to create a pocket without cutting all the way through. This way, your filling stays inside. Use a sharp knife to cut gently along the side of each breast. Make the pocket big enough for your tasty fillings, but be careful not to break through. Stuff it with pesto, mozzarella, and sun-dried tomatoes. This mix keeps the chicken flavorful and moist. To keep chicken juicy, seasoning is key. Use a mix of salt, pepper, garlic powder, and paprika. Rub this mix all over the chicken before cooking. This adds flavor and helps lock in juices. Searing the chicken in olive oil also helps. Cook it for just a few minutes on each side until golden brown. Then, bake it in the oven until it reaches 165°F (75°C). Let it rest for five minutes before slicing. This resting time allows the juices to settle. One common mistake is overcooking the chicken. Use a meat thermometer to check the temperature. Another mistake is stuffing too much filling. If the pocket is too full, the filling can spill out. Lastly, don’t skip the resting time after cooking. This step is crucial for juicy chicken. Follow these tips for a perfect Pesto Mozzarella Stuffed Chicken experience. For the complete recipe, check out the Full Recipe section. {{image_2}} If you want to mix things up, try using red pepper or sun-dried tomato for your pesto. Red pepper pesto adds a sweet and smoky taste. It pairs well with the chicken and offers a vibrant color, too. Sun-dried tomato pesto brings a rich and tangy flavor that elevates the dish. Both options work great in the pocket of your chicken, making each bite unique. You can also switch out the mozzarella for feta or goat cheese. Feta cheese adds a salty kick and crumbly texture. It pairs well with the pesto and adds a Mediterranean twist. Goat cheese, on the other hand, brings a creamy richness and a slight tang. Both choices give this dish a new character and enhance the overall flavor profile. When it comes to serving, think about sides that complement the chicken. A fresh garden salad adds a crisp and light touch. Steamed vegetables like broccoli or green beans offer a healthy balance. You can also serve it with garlic bread for a comforting touch. For a twist, try pairing it with quinoa or couscous. These sides round out your meal and make it even more enjoyable. For the full recipe, you can check the earlier section. To keep your Pesto Mozzarella Stuffed Chicken fresh, store it in an airtight container. Let the chicken cool to room temperature before placing it in the fridge. Make sure to use it within 3 to 4 days for the best taste. If you have leftover pesto, store it in a separate container to keep flavors fresh. When you reheat the chicken, the goal is to keep it juicy. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15 to 20 minutes, or until warmed through. If you want, drizzle a little extra pesto on top for added flavor. Avoid the microwave, as it can make the chicken dry. If you want to save Pesto Mozzarella Stuffed Chicken for later, freezing is a great option. Wrap each chicken breast tightly in plastic wrap, then place them in a freezer-safe bag. You can freeze them for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This helps maintain the chicken's juicy texture. For the full recipe, check the details above. To check if the chicken is done, use a meat thermometer. The chicken's internal temperature should be 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, the chicken is safe to eat. If not, return it to the oven for a few more minutes. Always let it rest for about five minutes after cooking. This helps the juices settle, keeping the chicken juicy. Yes, you can prepare this dish ahead of time. Stuff the chicken breasts and store them in the fridge. You can do this up to a day in advance. When you're ready to cook, just sear and bake them as directed. This makes it easier for busy weeknights or meal prep. Just remember, if you freeze them, thaw them fully before cooking. This dish pairs well with many sides. Here are a few ideas: - Steamed vegetables like broccoli or green beans - A fresh garden salad with light dressing - Roasted potatoes for a hearty touch - Quinoa or rice for a healthy grain option These sides complement the rich flavors of the pesto and mozzarella in your chicken. For the full recipe, check out the earlier section! This blog post covered how to make Pesto Mozzarella Stuffed Chicken. We explored fresh versus dried ingredients and how you can customize your dish. I shared step-by-step instructions, tips, and common mistakes to avoid. You also learned about tasty variations and how to store leftovers. Cooking is fun, and with these steps, you can make a great meal. Enjoy the process and share your results!

Pesto Mozzarella Stuffed Chicken

Indulge in a delicious Pesto Mozzarella Stuffed Chicken that’s perfect for any dinner! This recipe combines juicy chicken breasts with creamy mozzarella, flavorful pesto, and sun-dried tomatoes for a mouthwatering meal everyone will love. Easy to prepare in just 45 minutes, this dish is guaranteed to impress. Click through to discover the full recipe and enjoy a delightful dining experience tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh basil pesto

8 oz mozzarella cheese, sliced

1/2 cup sun-dried tomatoes, chopped

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.

      In a small bowl, mix together the garlic powder, paprika, salt, and pepper. Rub this seasoning mixture over the outside of each chicken breast for added flavor.

        Spoon about 1/4 cup of pesto into each chicken pocket. Then, stuff with 2 slices of mozzarella cheese and a sprinkle of chopped sun-dried tomatoes.

          For added richness, sprinkle a little grated Parmesan cheese inside the pocket as well.

            Heat olive oil in a large oven-safe skillet over medium heat. Carefully place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes on each side until they are golden brown.

              Once seared, transfer the skillet to the preheated oven and bake for an additional 20 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C).

                Remove from the oven and let the chicken rest for 5 minutes before slicing.

                  Drizzle any remaining pesto over the top and garnish with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Enjoy with a side of steamed vegetables or a fresh garden salad for a complete meal!