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Pesto-Stuffed Chicken Breasts
Pesto-Stuffed Chicken Breasts
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Quick and easy pesto-stuffed chicken breast, perfect for a weeknight meal. Pair with your favorite pasta.
Ingredients:
  • cooking spray
  • 4 boneless, skinless chicken breasts
  • 5 ounces pesto, divided
  • 4 ounces ricotta cheese, divided
  • 4 ounces mozzarella string cheese, unwrapped
  • 2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
Instructions:
  • Heat your oven to a toasty 375 degrees F (190 degrees C) while generously spraying a casserole dish with cooking spray.
  • Using a sharp knife, make a shallow lengthwise slice down the middle of each chicken breast, starting and ending about 1 inch from the ends. Fold the chicken breast in half along the slice, then make shallow horizontal slices on both sides to create an upside-down T shape.
  • Divide the ricotta cheese evenly between the pockets, then top each with string cheese and pesto. Sprinkle garlic salt, black pepper, and cantanzaro herbs on the outside of the breasts.
  • Lay the chicken in the casserole dish and seal with aluminum foil.
  • Bake in a preheated oven for 25 minutes. Uncover and bake for an additional 10 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C).

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