Juicy chicken breasts filled with basil pesto and cheese, baked until golden for a tender, elegant main course.
# List of ingredients:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 1/2 cup basil pesto
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 cup sun-dried tomatoes, chopped
→ Topping
09 - 1/4 cup grated Parmesan cheese
10 - 1/2 teaspoon Italian seasoning
# How to make it:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with oil.
02 - Pat chicken breasts dry thoroughly. Using a sharp knife, cut a deep horizontal pocket into the thickest portion of each breast, avoiding cutting through completely.
03 - Sprinkle salt and black pepper on both sides of each chicken breast.
04 - In a mixing bowl, combine basil pesto, shredded mozzarella, grated Parmesan, and chopped sun-dried tomatoes until fully integrated.
05 - Fill each chicken pocket evenly with the prepared basil pesto mixture, securing openings with toothpicks if necessary.
06 - Place stuffed chicken breasts into the baking dish. Brush their surfaces with olive oil.
07 - Sprinkle additional grated Parmesan cheese and Italian seasoning evenly over the stuffed chicken breasts.
08 - Bake in preheated oven for 25–30 minutes, until chicken is cooked through and reaches an internal temperature of 165°F, with cheese bubbling and golden.
09 - Remove toothpicks before plating. Allow chicken to rest for 5 minutes before slicing and serving.
