What's better than a golden-brown, savory chicken breast baked to tender perfection? How about a golden-brown, savory chicken breast baked to tender perfection and a cheesy, creamy, herbaceous filling? Stuffed Chicken fills every chicken breast with refreshing pesto, melty mozzarella, and bright, juicy tomatoes—it's a marvel both to behold and to eat! This is a restaurant-level classic that is quicker to make at home. Stuffed Chicken will make you wonder why you ever did regular chicken before this.
IngredientsFor the chicken and stuffing: • 4 chicken breasts, boneless, skinless • 8 tablespoons pesto • 8 slices tomato • 1 cup mozzarella cheese, grated • 1/2 cup fresh spinach • salt, to taste • pepper, to taste • 2 tablespoons olive oil For the pesto yogurt dipping sauce: • 1/2 cup Greek yogurt • 2 tablespoons pesto
Preheat the oven to 400 degrees F.
Cut the chicken breasts horizontally but do not cut them all the way through. Open up the chicken breasts, much like you would a book.
Spread the entire open surfaces of the chicken breasts with 2 tablespoons of the pesto each.
Add 2 slices of the tomatoes to each chicken.
Top each open surface of the chicken with 1/4 cup mozzarella and an even amount of spinach.
Sprinkle each chicken breast with salt and pepper.
Drizzle each chicken breast with 1/4 tablespoon of olive oil.
Close the chicken so the filling is on the inside.
Heat an oven-proof skillet over medium-high heat.
Add the remaining 1 tablespoon of olive oil. When the olive oil begins to sizzle, carefully add the chicken.
Sear the chicken on each side, using tongs to turn them, for 2-3 minutes.
Finish the chicken in the oven until a meat thermometer reads 165 degrees F in the thickest part, about 8 minutes.
Combine the yogurt and remaining pesto.
Serve the chicken with the dipping sauce.