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:
covered percent of daily need
