Mozzarella Pesto Stuffed Chicken Breasts Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Homemade Pesto (if desired)
  • 1 cups - Fresh Basil Leaves, firmly packed
  • 2 tablespoons - Pine Nuts
  • 1 cloves - Garlic
  • 1/4 cups - Olive or Vegetable Oil
  • 1/3 cups - Parmesan Cheese, grated
  • Chicken
  • 4 - Boneless Skinless Chicken Breasts
  • 1 cups - Homemade Pesto or Basil Pesto
  • 4 slices - Mozzarella Cheese, 1/2 inch thick
  • 1 cups - Progresso Plain Bread Crumbs
  • 1 teaspoons - Salt
  • 1 teaspoons - Pepper
  • - Toothpicks
  • Directions:

    1) If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.

    2) Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

    3) To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.

    4) Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.

    5) In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.

    6) Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.

    Brief Description

    Easy baked chicken recipe that varies up weeknight dinners

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 40 min


    To make this recipe quicker, omit the bread crumbs and cook the chicken in a skillet that has been drizzled with olive oil.



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    Posted On:

    July 26, 2013

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