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Pesto-Stuffed Chicken

The best way to stuff chicken, tbh.

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Pesto-Stuffed Chicken

Servings: 3

Servings: 3


3 chicken breasts

1 tablespoon salt

1 tablespoon pepper

12 sun-dried tomatoes

3 tablespoons pesto

3 ounces mozzarella cheese, shredded

3 tablespoons oil for pan frying


On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.

Slice each chicken breast horizontally along the side to create a pocket for the filling.

Stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sun-dried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.

Heat oil in a skillet over medium heat.

Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through.

Serve warm and enjoy!

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