Pin it My roommate Sarah walked in while I was pounding chicken breasts with a rolling pin and just stood there laughing. "What ARE you doing?" she asked, watching me flatten piece after piece. I explained I'd discovered that creating a pocket for stuffing changed everything about boring chicken dinners. That night, with pesto bubbling out the sides and mozzarella stretching into incredible strings, we both understood why this technique would become a weekly ritual in our tiny apartment kitchen.
Last winter, my sister came over exhausted from a twelve hour shift at the hospital. I pulled this chicken out of the oven just as she collapsed onto our couch. She took one bite and actually stopped talking for a full thirty seconds, which is basically impossible for her. Now whenever she texts "that chicken," I know exactly which dinner she needs.
Ingredients
- 4 boneless skinless chicken breasts: Look for pieces that are roughly even in thickness so they cook at the same rate
- 1 tablespoon olive oil: Brush this over the outside to help the Parmesan create a golden crust
- 1/2 teaspoon salt: Season both sides generously since the stuffing stays mild
- 1/4 teaspoon black pepper: Freshly cracked adds the best aromatic bite
- 4 tablespoons basil pesto: Homemade is lovely but storebought works perfectly if it has good quality olive oil
- 120 g (4 oz) mozzarella cheese: Slice it thinly rather than shredding for the best melting pockets
- 2 tablespoons grated Parmesan cheese: This creates that savory golden top that makes it irresistible
- 1/2 teaspoon dried Italian herbs: Optional but adds a lovely aromatic finish
Instructions
- Prepare your oven and pan:
- Preheat oven to 200°C (400°F) and lightly grease a baking dish with olive oil or cooking spray
- Create the pockets:
- Using a sharp knife, cut a deep horizontal slit lengthwise in each chicken breast, being careful not to slice all the way through
- Season the chicken:
- Sprinkle both sides of each breast with salt and pepper, patting gently to help it adhere
- Stuff with pesto and cheese:
- Fill each pocket with 1 tablespoon of pesto and a quarter of the mozzarella slices, using toothpicks to secure if needed
- Add the finishing touches:
- Place stuffed chicken in the baking dish, brush with olive oil, and sprinkle evenly with Parmesan and Italian herbs
- Bake until golden:
- Cook for 25 to 30 minutes or until the chicken is cooked through and juices run clear, reaching an internal temperature of 74°C (165°F)
- Let it rest:
- Set aside for 5 minutes before serving to let the juices redistribute, then remove any toothpicks
Pin it My friend Mike, who claims to hate "fancy cooking," watched me make this once and said it looked complicated. Then I had him taste it straight from the baking dish. He called me two days later to report he'd made it three times and his wife finally stopped complaining about dinner. Sometimes the simplest techniques create the biggest transformations.
Making It Your Own
Sun dried tomato pesto adds this incredible sweetness that balances the creamy mozzarella perfectly. I've also tucked fresh spinach leaves inside with the cheese for extra color and nutrition. Sometimes I add a thin slice of prosciutto over the top during the last ten minutes of baking for a salty, crispy finish.
What To Serve Alongside
Roasted vegetables with olive oil and garlic cook beautifully on the same baking sheet if there's room. A crisp green salad with bright vinaigrette cuts through the richness. For a more substantial meal, serve over angel hair pasta tossed with extra pesto.
Make Ahead Wisdom
You can stuff the chicken up to twenty four hours ahead, wrap tightly, and keep it refrigerated. The pesto actually infuses the chicken even more as it sits. Add the Parmesan topping right before baking though, otherwise it gets soft instead of crispy.
- Let refrigerated stuffed chicken sit at room temperature for twenty minutes before baking
- If freezing, wrap each piece individually and thaw overnight in the refrigerator
- The internal temperature is the only reliable way to know it's done cooking
Pin it Theres something deeply satisfying about cutting into that stuffed chicken and watching the cheese pull apart in endless strings. Its the kind of dinner that makes people pause and really enjoy their food.
Recipe FAQ
- → How do I prevent the chicken from drying out?
Don't overcooked the chicken. Bake until it reaches an internal temperature of 165°F (74°C), then let it rest for 5 minutes before serving. This keeps the juices locked inside.
- → Can I use frozen chicken breasts?
Thaw frozen chicken completely before preparing. This ensures even cooking and helps prevent dry spots. Plan ahead and defrost in the refrigerator overnight.
- → What if I can't find fresh mozzarella?
Fresh mozzarella is ideal for melting, but you can substitute with part-skim mozzarella slices or even buffalo mozzarella for a slightly different texture and flavor profile.
- → How should I serve this dish?
Pair with roasted vegetables like zucchini and bell peppers, or a crisp green salad dressed with lemon vinaigrette. A light Italian white wine like Pinot Grigio complements the flavors beautifully.
- → Can I make this ahead of time?
You can stuff the chicken breasts up to 4 hours ahead and refrigerate. Bake just before serving for best results. Alternatively, bake and reheat gently in a 160°C oven for 10 minutes.
- → Are there variations I can try?
Experiment with sun-dried tomato pesto instead of basil, add fresh spinach to the filling, or incorporate roasted red peppers for extra flavor and color complexity.