Mozzarella & Pesto Stuffed Chicken

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

→ Filling

05 - 4 tablespoons basil pesto

06 - 4 ounces mozzarella cheese, sliced

→ Topping

07 - 2 tablespoons grated Parmesan cheese

08 - 1/2 teaspoon dried Italian herbs

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.

02 - Using a sharp knife, cut a deep horizontal pocket lengthwise into each chicken breast, being careful not to slice all the way through.

03 - Season both sides of each chicken breast with salt and black pepper.

04 - Distribute pesto and mozzarella slices evenly among the chicken pockets, using approximately 1 tablespoon pesto and one-quarter of the cheese per breast. Secure pockets with toothpicks if necessary.

05 - Place stuffed chicken breasts in the prepared baking dish and brush the tops lightly with olive oil.

06 - Sprinkle Parmesan cheese and dried Italian herbs evenly over each breast.

07 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and juices run clear when pierced.

08 - Remove from oven and allow chicken to rest for 5 minutes. Remove toothpicks and serve warm.

# Expert Advice:

01 -

The combination of melty mozzarella and fragrant pesto creates an Italian restaurant quality dish right at home
Even with minimal cooking experience you can achieve impressive results that will have everyone asking for seconds

02 -

Using a sharp knife is absolutely crucial here because a dull blade will shred the meat and your filling will leak out during baking
I learned to pound the chicken slightly thinner before cutting the pocket, which makes the whole process so much easier

03 -