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Pesto-Stuffed Chicken Breasts
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Prep Time:
15 minutes
Total Time:
50 minutes
Indulge in everlasting summer with simple caprese stuffed chicken.
Ingredients:
  • 1/2 cup basil pesto
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 4 oz fresh mozzarella cheese, cut into 4 slices
Instructions:
  • Preheat your oven to 400°F. Cover a large rimmed sheet pan with foil and place a wire rack on top. Give it a quick spray of cooking spray.
  • Combine the pesto and Parmesan cheese in a small bowl. Make a 3-inch-long pocket in the thick side of each chicken breast, leaving a 1/4-inch border. Fill each pocket with about 2 rounded tablespoons of the pesto mixture. Brush both sides of the chicken with olive oil and place on a rack, then sprinkle with salt.
  • Roast without cover for 25-30 minutes, or until the chicken is fully cooked and the stuffing inside reaches 160°F.
  • Heat tomatoes in a 1 1/2-quart saucepan over medium heat until simmering. Reduce heat to medium-low and cook for 7 to 8 minutes, pressing with a wooden spoon to break down tomatoes until the sauce thickens. Remove from heat and cover to keep warm.
  • Coat chicken breasts with balsamic vinegar and layer with mozzarella cheese. Bake until cheese is gooey and bubbly, then finish with a dollop of tomato sauce.

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