Tender chicken breasts filled with basil pesto and mozzarella, baked until golden. Easy Italian main dish, gluten-free and low carb.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 4 tablespoons basil pesto
06 - 4 ounces mozzarella cheese, sliced
→ Topping
07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, cut a deep horizontal pocket lengthwise in each chicken breast, being careful not to slice all the way through.
03 - Season both sides of chicken breasts evenly with salt and black pepper.
04 - Fill each pocket with 1 tablespoon of basil pesto and a quarter of the mozzarella slices. Secure with toothpicks if necessary to prevent filling from escaping.
05 - Place stuffed chicken breasts in the prepared baking dish and brush the surface with olive oil.
06 - Sprinkle grated Parmesan cheese and dried Italian herbs evenly over the top of each chicken breast.
07 - Bake for 25 to 30 minutes, or until chicken is cooked through and juices run clear when pierced. Internal temperature should reach 165°F.
08 - Remove from oven and let rest for 5 minutes. Remove toothpicks and transfer to serving plates. Serve warm.
