This was a very simple, yet messy recipe to do. I tried to find a recipe that I really like, but ended up deciding to wing it. Make sure to purchase similar sized chicken breasts as that will help evenly cook the dish!
Pesto Mozzarella Stuffed Chicken
2-4 Chicken Breasts
1-2 Cups of shredded Mozzarella
Pesto (I used Classico’s Traditional Basil Pesto)
Bread Crumbs (we made our own using Udi’s bread)
- With a sharp knife carefully slice the chicken breast open and create a pocket for your stuffing. I chose to make a slice at the largest part of the breast and have the pocket go all the way down vertically. Other options are to slice it like a hot dog bun.
- Stuff your chicken breast with pesto, and mozzarella. Depending on the size of the breasts I used 1 table spoon of pesto and around a 1/4 cup of cheese inside of each breast.
- Once you have stuffed all the chicken breasts it is now time to bread them. Dip each breast into the egg wash and then in a separate bowl of bread crumbs until it’s evenly coated. Heat a skillet with a little bit of oil and place breaded chicken breast in the skillet and cook until lightly browned.
- Once both sides of the chicken breast are lightly browned it is time to place them in a baking dish and into the oven. Cook in the oven at 425F for around 20 minutes. After the 20 minutes coat the chicken breasts with marinara and as much cheese as you want. Continue to cook the chicken breasts for another 10 minutes or until the internal temp reaches 170F.