Pesto Mozzarella and Tomato Stuffed Chicken Breasts

If you want to add more gluten free, primal, and fodmap friendly recipes to your repertoire, Pesto Mozzarellan and Tomato Stuffed Chicken Breasts might be a recipe you should try. For $3.19 per serving, you get a side dish that serves 4. One serving contains 529 calories, 56g of protein, and 30g of fat. 88318 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of chicken breasts, mozzarella cheese, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Laughing Spatula. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Try Mozzarella Pesto Stuffed Chicken Breasts, Mozzarella Pesto Stuffed Chicken Breasts, and Asparagus and Mozzarella Stuffed Chicken Breasts for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 chicken breasts

1 cup grated mozzarella cheese

2 tablespoons olive oil

8 tablespoons pesto

salt and pepper

8 slices tomato

Equipment:

oven

frying pan

kitchen thermometer

tongs

Cooking instruction summary:

Preheat oven to 400 degrees.Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)Spread entire opens surface of chicken with 2 tablespoons pesto.Add 2 sliced tomatoes to half of the chicken.Top with 1/4 cup of grated mozzarella.Sprinkle with salt and pepper and drizzle on a bit of olive oil.Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.When olive oil is sizzling, carefully add chicken.Sear on each side for 2-3 minutes using tongs to turn.Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.Serve with steamed broccoli or another simply prepared veggie and mayo/greek yogurt dip.For a dip: Combine 1/2 cup mayo or greek yogurt with several teaspoons pesto

 

Step by step:


1. Preheat oven to 400 degrees.

2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)

3. Spread entire opens surface of chicken with 2 tablespoons pesto.

4. Add 2 sliced tomatoes to half of the chicken.Top with 1/4 cup of grated mozzarella.Sprinkle with salt and pepper and drizzle on a bit of olive oil.

5. Heat oven proof skillet over medium high heat.

6. Add 1 tablespoon of olive oil.When olive oil is sizzling, carefully add chicken.Sear on each side for 2-3 minutes using tongs to turn.Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.


Serve with steamed broccoli or another simply prepared veggie and mayo/greek yogurt dip.For a dip

1. Combine 1/2 cup mayo or greek yogurt with several teaspoons pesto


Nutrition Information:

Quickview
529k Calories
56g Protein
30g Total Fat
5g Carbs
25% Health Score
Limit These
Calories
529k
26%

Fat
30g
47%

  Saturated Fat
7g
49%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
169mg
56%

Sodium
914mg
40%

Get Enough Of These
Protein
56g
112%

Vitamin B3
23mg
120%

Selenium
77µg
110%

Vitamin B6
1mg
87%

Phosphorus
586mg
59%

Vitamin B5
3mg
33%

Potassium
985mg
28%

Vitamin A
1311IU
26%

Calcium
206mg
21%

Vitamin B2
0.32mg
19%

Vitamin B12
1µg
18%

Magnesium
70mg
18%

Zinc
2mg
15%

Vitamin C
10mg
12%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
12%

Vitamin K
9µg
9%

Iron
1mg
7%

Manganese
0.1mg
5%

Copper
0.1mg
5%

Folate
19µg
5%

Fiber
1g
5%

Vitamin D
0.34µg
2%

covered percent of daily need
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