I absolutely love making stuffed chicken breast because it combines juicy, flavorful chicken with a delicious surprise inside. The melted mozzarella oozing out adds a beautiful gooeyness and irresistible cheesiness that takes this dish to another level.
ingredient
- 4 boneless skinless chicken breast, 2 to 3 pounds total
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup basil pesto sauce
- 4 ounces mozzarella cheese, cut into 8 semi-circles
- 2 tablespoons olive oil
- 2 cups marinara sauce
- ¼ cup heavy cream, optional
- 1 tablespoon sliced basil
Directions
- Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side. Repeat with the remaining pieces.In a small bowl, combine salt, garlic powder, and black pepper. Evenly season each side of the chicken with the mixture.
- Stuff the Chicken – Evenly spread 1 tablespoon of pesto sauce into the pocket of each chicken breast. Add 2 slices of mozzarella on top. If available, close the opening with toothpicks to secure the filling inside.
- Sear the Chicken – Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down. Lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip and cook for 5 minutes.If using smaller chicken breasts, check for doneness, as baking may not be needed.
- Transfer to the Oven – Place the pan in the oven and bake until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness.
- Make the Sauce – Don't touch the handle; it will still be hot from the oven! Transfer the chicken to a clean plate and cover with foil to keep warm. Leave the juices in the pan. Heat the pan over medium heat. Add the marinara sauce and simmer until hot, about 3 to 5 minutes. Turn off the heat and stir in the heavy cream.
- To Serve – Remove the toothpicks from the chicken. Serve with the sauce and garnish with basil.
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