Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 oz fresh mozzarella cheese, shredded or cubed
2 tablespoons pesto sauce
1 cup tomato sauce (homemade or marinara)
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice a pocket into each chicken breast without cutting all the way through.
- Stuff the chicken pockets with mozzarella and pesto, then season with salt, pepper, and Italian seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 3–4 minutes per side until golden brown.
- Pour tomato sauce over the chicken and sprinkle with Parmesan cheese.
- Transfer the skillet to the oven and bake for 20–25 minutes, until chicken reaches 165°F (74°C).
- Garnish with fresh basil and serve hot.
Notes
Use sun-dried to
fridge for up to 3 days or freeze unbaked for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
