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Hey there it’s Tiffany, from Creme de la Crumb! Can you believe it’s April? I can! I’ve been dying for some Springy weather and we’re getting it here in Utah in spurts. Sunny, cloudy, rainy, snowy, sunny again. I’m ready for sunny sunny sunny and more sunny! Fresh herbs are one of many many reasons I am excited for the warm weather. I just planted cilantro, chives, and BASIL in mason jars. They’re currently sitting on my back porch catching a few rays of sunlight.
Basil is one of my favorite herbs to cook with. Particularly when it has to do with PESTO. I love me some good pesto. This dish is so easy and delicious and Springy. It only requires a few ingredients and comes together so quickly. My husband isn’t really a “pesto person” but he loves it when I stuff it in some baked chicken and smother it in melty cheese! Who can blame him, anything covered in cheese is wonderful!
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Pesto & Mozzarella Stuffed Chicken
Ingredients
- 4 chicken breasts boneless skinless, pounded thin (about 1/4-1/2 inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano
- 1 teaspoon garlic powder
- 1 cup basil pesto for a great homemade version go to this link ---> https://therecipecritic.com/skinny-chicken-pesto-bake/!
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375. Spray a shallow baking dish with cooking spray and set aside.
- Lay chicken breasts out on a flat surface. In a small bowl combine salt, pepper, oregano, and garlic powder and whisk together. Sprinkle seasoning over chicken, flipping to get both sides.
- Spread about 1/4 cup pesto onto each chicken breast. Sprinkle with 1/4 cup mozzarella cheese. Gently roll up chicken breasts so that the pesto and cheese are on the "inside" of the chicken roll. Place chicken rolls in a single layer in prepared baking dish. Top with additional pesto and cheese if desired. Bake 15-20 minutes until chicken is cooked through and juices run clear.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried this and it was great! I ended up cooking it for 50 minutes though. Just a heads up for other people trying this recipe.
Couldn’t find your homemade basil pesto. Can you tell me.
Thanks
Great recipe! Just want to note that the cook time has to be at least double what is listed here. I made this last night & it took considerable more time–at least double but it’s hard to say because every 10 minutes (after the initially listed cook time) I was removing the dish to check the temp of the chicken which would cool it down some. It took 30 more minutes that way over the 20 minutes recommended.
Thanks for letting us know! XO
I just found what I am having for dinner. This looks divine.
What is the best way to pounds the chicken flat?