Ingredients
The beauty of this recipe lies in its simplicity. With just a few fresh ingredients, you can create a dish that’s bursting with flavor:
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Toothpicks (for securing the chicken rolls)
If mozzarella isn’t available, you can substitute it with provolone cheese for a slightly different but equally delicious taste. And if you’re feeling adventurous, a sprinkle of crushed red pepper flakes can add a nice kick!
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil to prevent sticking.
- Place the chicken breasts on a cutting board and, using a sharp knife, carefully cut a pocket into the side of each breast.
- Season the inside and outside of the chicken breasts with salt and black pepper for added flavor.
- Spread about 2 tablespoons of pesto inside each pocket, followed by slices of mozzarella cheese.
- Close the pockets and secure them with toothpicks to keep the filling intact during cooking.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts on each side until golden brown, about 3-4 minutes per side.
- Transfer the seared chicken to the prepared baking dish. Sprinkle with Parmesan cheese and Italian seasoning for an extra layer of flavor.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Remove the toothpicks before serving and let the chicken rest for a few minutes to redistribute the juices.
As you prepare this dish, remember the lessons from my abuela: cooking is an act of love. Let your senses guide you, and don’t be afraid to make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International