Pesto Baked Stuffed Chicken Breasts Recipe

Pesto Baked Stuffed Chicken Breasts Recipe

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: stuffed chicken breasts

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 513kcal

Author: Chef Jessica Formicola

Pesto Baked Stuffed Chicken Breasts are chicken breasts stuffed with gooey mozzarella cheese, sun dried tomatoes and spinach. Marinated in a yogurt and basil pesto sauce, they are moist and flavorful.

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Equipment

Ingredients

4 boneless skinless chicken breasts
1 cup plain Greek yogurt
1 cup pesto
1 teaspoon coarse Kosher salt
1/2 cup julienned sun dried tomatoes in oil , drained and patted dry
1/2 cup baby spinach
1/2 cup mozzarella , shredded
fresh basil , for garnish
Maldon sea salt , for garnish

Instructions

Prepare the 4 boneless skinless chicken breasts by using a very sharp knife and carefully cutting a pocket into the side of the chicken breast that is about 1/2" shy of cutting completely through the other side and ends.
Combine the chicken breasts, 1 cup plain Greek yogurt, 1 cup pesto and 1 teaspoon coarse Kosher salt in an airtight plastic bag. Massage the marinade into chicken breasts, including the pocket. Marinate in the refrigerator from 1 to 24 hours.
Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper.
Remove the chicken from the marinade, tapping to take off excess sauce. Discard marinade and place chicken onto the prepared baking sheet.
Bake for 20 minutes, remove from the oven. Cooking times may vary depending on the size of the chicken, so make sure they reach 160°F.
Using two forks, stuff each pocket with evenly divided shredded 1/2 cup mozzarella, chopped and drained 1/2 cup julienned sun dried tomatoes in oil and 1/2 cup baby spinach. Return to the oven for 10 minutes.
Remove, allow to rest for 5 minutes and garnish with the fresh basil and Maldon sea salt.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Store leftovers in an airtight container for up to 5 five days. Reheat in the oven at 300°F for 10 minutes or the microwave.

Cooked chicken breasts can be frozen in airtight containers. To thaw, place frozen breast into a 350°F oven and cook for 25-30 minutes or until internal temperature reaches 165°F.

Nutrition