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Mozzarella and Pepper Stuffed Pesto Chicken Recipe

   
 

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     Mozzarella and Pepper Stuffed Pesto Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 Hour
Wine/Beverage
Recommendations
  A nice chardonnay or pinot grigio

Ingredients
4 boneless, skinless chicken breasts
8 oz. mozzarella cheese
1 jar roasted red bell peppers
1 cup pesto
1 Tbsp. olive oil
kosher salt
freshly ground pepper
 

Instructions
Preheat oven to 350 degrees. Chop the mozzarella into 1 inch pieces (or grate), and slice bell peppers into long strips.
With a sharp knife, cut a pocket into each breast, trying to make it as big as possible without cutting through the other sides (if you make the opening on a narrow end, less of the stuffing has a chance to come out). Spread about 1 Tbsp. of the pesto into each pocket, and then stuff each pocket with about 1/4 of the cheese (or as much as you can fit), and 3 slices of the bell pepper. Once the chicken has been stuffed, spread the remaining pesto all over the outside of each chicken breast.
Heat the olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for about 8 minutes on each side to get a nice, golden color. Before finishing the chicken in the oven, sprinkle any remaining cheese over the top, and bake for about 30 minutes or until cooked through.
(I often make this dish for company because it's delicious and really easy to prepare. I made it for dinner on Christmas Eve 2009 when a friend and I spent the holiday together while Trevor and her husband were deployed. Because she doesn't cook, she asked for this recipe to make it as a surprise for her husband when he came back.)
Serving Suggestions
Great with a side of soft polenta and stewed tomatoes or steamed green vegetables.


Originally Submitted
8/22/2011





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