Imagine cutting into a perfectly golden chicken breast and revealing a luscious, vibrant green pesto and melted mozzarella surprise inside. This isn't just another chicken recipe—this is a culinary adventure that transforms an ordinary weeknight dinner into a restaurant-worthy masterpiece. Our Baked Chicken Stuffed with Arugula Pesto and Mozzarella is about to become your new obsession, promising bold flavors, impressive presentation, and a dish that will have everyone asking, "How did you make this?"
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless chicken breasts
- 1 cup arugula pesto
- 1 cup mozzarella cheese, shredded
- Salt to taste
- Pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). This allows the oven to reach the right temperature for even cooking.
- Prepare the chicken breasts by placing them on a cutting board. Using a sharp knife, carefully create a pocket in each chicken breast. To do this, slice horizontally into the thickest part of the breast, ensuring not to cut all the way through.
- Season the inside and outside of each chicken breast with salt and pepper to taste. This will enhance the flavor of the chicken.
- In a mixing bowl, combine the arugula pesto and shredded mozzarella cheese. Mix well until the cheese is evenly coated with the pesto.
- Stuff each chicken breast pocket with the arugula pesto and mozzarella mixture. Be generous, but ensure that the filling doesn’t spill out. Use toothpicks to secure the opening if necessary.
- Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the stuffed chicken breasts in the skillet.
- Sear the chicken breasts for about 3-4 minutes on each side until they are golden brown. This step adds flavor and helps to lock in moisture.
- Once the chicken is seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- After baking, remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Carefully remove the toothpicks, if used, and slice the chicken breasts in half to reveal the delicious filling. Serve warm, drizzled with a little extra olive oil if desired.
- Enjoy your Baked Chicken Stuffed with Arugula Pesto and Mozzarella alongside a fresh salad or your favorite side dish.
Tips
- Always use a sharp knife when creating the chicken breast pocket to ensure clean, even cuts.
- Pat the chicken breasts dry before seasoning to help achieve a beautiful golden sear.
- Don't overstuff the chicken—aim for a generous but manageable amount of pesto and cheese.
- Use an instant-read meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F.
- Let the chicken rest after cooking to keep the meat juicy and prevent the filling from immediately spilling out.
- For extra flavor, consider toasting pine nuts or adding a sprinkle of red pepper flakes to your pesto mixture.
- If you don't have an oven-safe skillet, you can transfer the seared chicken to a baking dish before finishing in the oven.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 3g
Protein: 31g
Fat: 15g
Saturated Fat: g
Cholesterol: 80mg
