We eat chicken breasts a lot over here. Alex will tirelessly eat the same thing over and over again, being a trooper, while I get tired of some of the same old recipes. I often don’t get home until after 7 pm, so quick dinners are ideal a lot of the time. Often it’s easier to prepare dishes that I’m familiar with because it’s just faster.
This is one of those truly simple ideas that assembled itself on my way home from work and came together surprisingly well. We’ve already eaten it twice this week. I used the kale pesto mentioned below, but switching the kind of pesto can completely change the flavor of the dish. Try arugula pesto, sun-dried tomato pesto, cilantro pesto, whatever you want.
The best part about this is that, once you’ve gathered your ingredients, this takes no more than 5-10 minutes to prep and doesn’t involve too many ingredients. Quite honestly, these items are almost always in our fridge, which means that this will probably be on our table again and again.
pesto stuffed chicken
makes 4 servings
4 boneless, skinless chicken breasts
4 tablespoons of your favorite pesto (try kale or sundried tomato)
1 mozzarella stick or 1/4 cup shredded mozzarella
1/3 cup grated parmesan
Salt and pepper
Preheat the oven to 375 degrees. Butterfly each chicken breast, about 3/4 of the way through, making sure to keep the two halves attached. Take 1 tablespoon of pesto and spread it in the pocket you’ve now created. If using a mozzarella stick, cut it in half lengthwise, then cut it again across the middle so you have four short pieces. Place one piece of cheese inside of each piece of chicken.If using shredded mozzarella, divy it up four ways and sprinkle it inside of the chicken. Close the chicken breast with everything inside. Generously sprinkle the top of each chicken breast with the parmesan cheese. Add a little salt and pepper to each. Grease a baking dish with a little olive oil and place chicken breasts in it. Bake in the oven for 30-35 minutes.