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    Pesto-Stuffed Chicken

    The best way to stuff chicken, tbh.

    Pesto-Stuffed Chicken


    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!