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Cheesy Pesto Stuffed Chicken Recipe

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4.2 from 6 reviews

A flavorful and easy-to-make Cheesy Pesto Stuffed Chicken recipe with juicy baked chicken breasts stuffed with provolone cheese and basil pesto, topped with parmesan, grape tomatoes, and fresh basil. This dish features a perfect blend of creamy cheese and aromatic pesto, seared in a skillet and finished in the oven for a deliciously moist and tender result.

Ingredients

Chicken and Stuffing

  • 6 boneless skinless Heritage Farm chicken breasts
  • 6 slices Roundy's provolone cheese
  • 1 jar basil pesto (approximately 1 cup)

Cooking and Topping

  • 4 Tbsp. olive oil (divided: 2 Tbsp. for searing, 2 Tbsp. for topping)
  • 3 Tbsp. butter
  • 3 Tbsp. lemon juice
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup halved grape tomatoes
  • 2 Tbsp. fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the stuffed chicken breasts.
  2. Create Chicken Pocket: Slice each chicken breast along one side carefully to create a pocket, ensuring not to cut all the way through to keep the filling inside during cooking.
  3. Stuff Chicken: Stuff each chicken pocket with one slice of provolone cheese and 1 to 2 tablespoons of basil pesto. Pinch the openings closed and secure with toothpicks to hold the stuffing while cooking.
  4. Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the stuffed chicken breasts with salt and pepper, then sear them for 4 to 5 minutes on each side until golden brown. Remove from heat once seared.
  5. Melt Butter in Oven: Place 3 tablespoons of butter into a large baking pan and put it in the preheated oven just long enough to melt the butter. Then add 3 tablespoons of lemon juice to the melted butter and mix them together to create a flavorful sauce.
  6. Bake Chicken: Place the seared chicken breasts into the baking pan with the butter-lemon mixture. Cover the pan with foil to keep moisture in and bake for 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from the oven and sprinkle shaved parmesan cheese over the hot chicken breasts.
  7. Prepare Pesto Topping: Mix the remaining basil pesto with 2 tablespoons of olive oil to create a smooth sauce and spoon it evenly over the baked chicken breasts for added flavor and moisture.
  8. Garnish and Serve: Top the pesto-covered chicken with halved grape tomatoes and fresh basil leaves for a fresh and vibrant finishing touch before serving.

Notes

  • Be careful not to cut the chicken breasts all the way through when creating the pocket to prevent the filling from spilling out during cooking.
  • Use fresh basil pesto for the best flavor, or substitute with homemade pesto if desired.
  • Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
  • You can substitute grape tomatoes with cherry tomatoes or sun-dried tomatoes for different flavor variations.
  • To avoid toothpicks while serving, remove them carefully before plating.

Find it online: https://recipeplenty.com/cheesy-pesto-stuffed-chicken-recipe/