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Pesto Mozzarella and Tomato Stuffed Chicken Breasts

A delicious and easy-to-prepare chicken dish, filled with creamy mozzarella, fresh basil pesto, and juicy tomatoes, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh basil pesto store-bought or homemade
  • 8 oz fresh mozzarella cheese sliced
  • 2 medium tomatoes sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish, optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts on a clean cutting board and create a pocket in each breast by cutting from the thick side.
  3. Drizzle olive oil over the chicken breasts and rub it in. Season generously with salt and pepper.
  4. Spoon basil pesto into each chicken pocket, followed by slices of mozzarella and fresh tomatoes.
  5. If necessary, use toothpicks to close the openings.
  6. Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until the chicken is cooked through (at least 165°F/75°C internal temperature).
  7. Let the chicken rest for a few minutes before removing the toothpicks. Garnish with fresh basil leaves and serve.

Notes

For Halal-friendly options, substitute chicken with turkey or plant-based alternatives. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat at 350°F (175°C).