Oh, the magic of a perfectly cooked chicken breast! It’s like hitting the jackpot at a carnival—surprising and utterly delightful. This recipe for Pesto Mozzarella Stuffed Chicken Breast? It’s a bite of summer, a melody of flavors that dance around your taste buds with each mouthful—like a warm embrace on a chilly day.
Steps
- Preheat your oven to 400°F (approximately 200°C). Carefully slice each chicken breast horizontally, ensuring not to cut all the way through, to create a pocket.
- Open each chicken breast like a book and spread 2 tablespoons of pesto evenly over the entire surface.
- Place 2 slices of tomato on one half of each chicken breast, then top with 1/4 cup of grated mozzarella cheese and a few spinach leaves.
- Season the chicken with salt and pepper, then drizzle with a bit of olive oil for added flavor.
- Heat an oven-proof skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, place the stuffed chicken breasts in the skillet.
- Sear the chicken on both sides for 2-3 minutes each until they develop a golden crust. Use tongs to carefully turn the chicken.
- Transfer the skillet to the preheated oven and bake for approximately 8 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (75°C).
- For an optional dipping sauce, mix 1/2 cup of Greek yogurt with 2 tablespoons of pesto and serve alongside the cooked chicken.
Ingredients
- 4 chicken breasts
- 8 tablespoons pesto
- 8 slices of tomato
- 1 cup grated mozzarella cheese
- 1/2 cup fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 tablespoons pesto
Nutritional Values
Calories: 2340kcal | Carbohydrates: 23.6g | Protein: 126.4g | Fat: 200g | Cholesterol: 388.4mg | Sodium: 3584mg | Fiber: 8.4g | Sugar: 7.6g
FAQ
- Can I use homemade pesto for this recipe?
- Yes, homemade pesto can be used in place of store-bought pesto for this recipe. It will add a fresh and personalized touch to the dish.
- How do I ensure the chicken is cooked through?
- To make sure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.
- What type of skillet is best for this dish?
- A cast iron skillet is ideal for this recipe due to its ability to handle high heat and provide an even sear. However, any oven-proof skillet will work.
- Can I use a different cheese instead of mozzarella?
- While mozzarella complements the flavors well, you can substitute it with other cheeses such as provolone or fontina for a different taste.
- Is there a vegetarian alternative to this recipe?
- For a vegetarian version, you might consider using large portobello mushrooms or eggplant slices instead of chicken breasts, making sure to adjust cooking times accordingly.
Tips
- When slicing the chicken breasts, cut them horizontally without going all the way through, allowing them to open like a book for easier stuffing.
- Use a cast iron skillet if possible, as it provides even heat distribution for searing the chicken before finishing it in the oven.
- Secure the stuffed chicken with toothpicks to prevent the filling from spilling out during cooking, ensuring a neater presentation.
- Consider making a simple pesto and Greek yogurt dipping sauce for serving alongside the chicken to enhance the flavor and add a creamy element.
Equipment
- Oven-proof skillet (such as a Cast Iron skillet)
- Meat thermometer
- Tongs (for turning the chicken)