Imported from Instagram
Pesto, Mozzarella and Sun-Dried Tomato Stuffed Chicken
Chicken breasts are sliced and filled with pesto, sun-dried tomatoes, and melted mozzarella, then baked until cooked through and melty. An easy, family-friendly midweek dinner that serves four.
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Ingredients
- 4 chicken breasts
- 4 tbsp pesto
- 200 g sun-dried tomatoes
- 2 mozzarella balls (Sliced)
- oil (For lightly oiling the ovenproof dish)
Steps
- 1
Preheat the oven to 180°C. Lightly oil an ovenproof dish.
- 2
Make 5–6 cuts across the top of each chicken breast, cutting about three-quarters of the way through without slicing completely through the breast.
- 3
Place the prepared chicken breasts in the lightly oiled ovenproof dish.
- 4
Spread pesto into each cut in the chicken breasts.
- 5
Stuff the cuts with the sun-dried tomatoes and sliced mozzarella.
- 6
Bake for 20 minutes, until the chicken is cooked through and the mozzarella is melted.
Notes
The source does not specify the size or weight of the chicken breasts, the type of sun-dried tomatoes, or a precise amount of oil. Ensure the chicken is fully cooked through before serving.
Nutrition per serving
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