Mozzarella Stuffed Chicken Breast with Pesto and Balsamic Glaze Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the stuffed chicken breasts after searing.
- 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.
- 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.
- Secure Filling: Pierce each stuffed chicken breast with 4 toothpicks through the open side to keep the filling secured during cooking.
- Season: Sprinkle dried oregano, salt, and black pepper evenly over the stuffed chicken breasts to season.
- 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.
- Prepare for Baking: Transfer the seared chicken breasts to a baking dish.
- Make Sauce: In a small bowl, mix balsamic vinegar, brown sugar, and minced garlic until combined.
- 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.
- 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
