Mozzarella Stuffed Chicken Breast with Pesto and Balsamic Glaze Recipe

Introduction

This Mozzarella Stuffed Chicken Breast with Pesto is a flavorful and elegant dish that’s surprisingly simple to make. Tender chicken breasts are filled with creamy mozzarella, fresh tomatoes, and vibrant pesto, then baked with a tangy balsamic glaze. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 chicken breasts, skinless and boneless
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes, thinly sliced
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic, minced

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cut each chicken breast lengthwise about three-quarters of the way through, starting at the thickest side, to create a pocket.
3. Step 3: Spread 1 tablespoon of pesto inside each chicken breast pocket.
4. Step 4: Place 2 slices of mozzarella cheese and 2 slices of tomato inside each pocket.
5. Step 5: Secure the opening with 4 toothpicks to keep the filling inside while cooking.
6. Step 6: Sprinkle dried oregano, salt, and black pepper evenly over each chicken breast.
7. Step 7: Heat olive oil in a skillet over medium-high heat.
8. Step 8: Sear the chicken breasts for 2 minutes on each side until golden brown, flipping carefully to avoid spilling the filling.
9. Step 9: Transfer the chicken breasts to a baking dish.
10. Step 10: In a small bowl, mix balsamic vinegar with brown sugar and minced garlic until combined.
11. Step 11: Pour the balsamic mixture over the chicken breasts.
12. Step 12: Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through.
13. Step 13: Remove toothpicks before serving and enjoy!

Tips & Variations

• Substitute fresh basil leaves for the dried oregano to add a fresher herb flavor.
• Use sun-dried tomatoes instead of fresh for a more intense tomato taste.
• For a lower-fat option, use part-skim mozzarella cheese.
• Make sure to secure the chicken with toothpicks well to prevent filling from leaking during cooking.
• Serve with a side of steamed vegetables or a light salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to keep the chicken moist. For best texture, avoid reheating more than once.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before preparing the dish to ensure even cooking and easy slicing for the filling pocket.

What can I serve with Mozzarella Stuffed Chicken Breast?

This dish pairs well with roasted vegetables, garlic mashed potatoes, or a simple green salad to balance the rich flavors of the chicken and pesto.

Mozzarella Stuffed Chicken Breast with Pesto and Balsamic Glaze Recipe

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4.9 from 96 reviews

This Mozzarella Stuffed Chicken Breast with Pesto is a flavorful and satisfying dish featuring tender chicken breasts filled with creamy mozzarella and fresh tomato slices, enhanced by aromatic pesto and a tangy balsamic garlic glaze. Perfectly seared on the stovetop then baked to juicy perfection, it’s an elegant yet simple meal ideal for weeknight dinners or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Stuffing

• 4 chicken breasts, skinless and boneless
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes, thinly sliced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Cooking and Sauce

• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic, minced

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed chicken breasts after searing.
2. Prepare Chicken: Carefully cut each chicken breast lengthwise about three-quarters of the way through from the thickest side to create a pocket for the filling.
3. Stuff Chicken: Spread 1 tablespoon of pesto inside each chicken breast pocket. Place 2 slices of mozzarella cheese and 2 slices of tomato inside the pocket of each chicken breast.
4. Secure Filling: Pierce each stuffed chicken breast with 4 toothpicks through the open side to keep the filling secured during cooking.
5. Season: Sprinkle dried oregano, salt, and black pepper evenly over the stuffed chicken breasts to season.
6. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and cook for 2 minutes per side, carefully flipping to brown all sides without losing the filling.
7. Prepare for Baking: Transfer the seared chicken breasts to a baking dish.
8. Make Sauce: In a small bowl, mix balsamic vinegar, brown sugar, and minced garlic until combined.
9. Bake: Pour the balsamic mixture over the chicken in the baking dish. Bake in the preheated oven for 15-20 minutes or until the chicken is fully cooked through.
10. Finish and Serve: Remove toothpicks carefully before serving, allowing the flavors of the melted cheese, tomato, and pesto to shine.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
• To prevent the filling from spilling out during cooking, firmly secure the openings with toothpicks.
• For extra flavor, you may marinate chicken with pesto for 30 minutes before stuffing.
• Leftover chicken can be refrigerated for up to 3 days in an airtight container.
• Use fresh mozzarella for best melting and flavor results.

Keywords: mozzarella stuffed chicken, pesto chicken breast, baked chicken breast recipe, Italian chicken recipe, easy dinner chicken