Pesto Stuffed Chicken Breast With Mozzarella
Pesto stuffed chicken breast with mozzarella—bacon-wrapped with a crunchy Parmesan breadcrumb top and sun-dried tomatoes. Ready in 35 minutes.
Ingredients
- 1 ¼ pound chicken breasts 4 fillets
- 4 teaspoons green pesto
- 5 oz. mozzarella divided in four pieces
- 8 slices smoked bacon
- 4 tablespoons breadcrumbs
- 5 sun-dried tomatoes sliced in strips
- 4 tablespoons Parmesan cheese Grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
430 °F or 
400 °F - With a sharp knife, cut each chicken breast about ¾ of the way along the long side. Do not cut through—leave the back attached.1 ¼ pound chicken breasts
- Spread a teaspoon pesto inside. Tuck in a piece mozzarella. Close the pocket.4 teaspoons green pesto, 5 oz. mozzarella
- Wrap each breast with two bacon slices. Place seam-side down in the baking dish.8 slices smoked bacon
- Scatter the chopped sun-dried tomatoes over the chicken. Sprinkle with breadcrumbs, then Parmesan.4 tablespoons breadcrumbs, 5 sun-dried tomatoes, 4 tablespoons Parmesan cheese
- Bake 35 minutes, or until done. Serve right away.
NOTES
1. Pocket cut (less leaking) Slice about ¾ through and keep the back attached. That’s your pocket.
2. Bacon wrap (seal and juicy) Wrap the bacon and place seam-side down so it stays closed while baking.
3. Crunchy top Add breadcrumbs and Parmesan right before baking so they stay crisp.
4. Top not browned enough? Move the dish higher in the oven or broil 2–3 minutes. Watch closely.
5. Make-ahead Fill and wrap up to 8 hours ahead. Refrigerate covered. Add topping (cheese, breadcrumbs and sun-dried tomatoes) right before baking.
6. Doneness Clear juices and no pink meat. The meat thermometer should be 160–165°F in the thickest part.
7. Storage
- Fridge: Cover and refrigerate up to 1 day.
- Reheat: in the oven at 350 °F (180 °C) covered with aluminum foil.
Nutrition
Calories: 443kcal | Carbohydrates: 11g | Protein: 53g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 3mg | Iron: 2mg
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