Monday, August 31, 2009
Pesto and Mozarella Stuffed Chicken
I absolutely adore the flavors of pesto, mozzarella and fresh tomatos. I try to incorportate them into meals frequently, without being mundane.
In an effort to make a real main dish with these ingredients--something more than just pizza-- I decided to stuff them into a chicken breast and bake. The result was perfect! The husband requested less tomatos on his next time, but I think I might add more to mine. :)
This is another extremely easy recipe, with flavors that taste like you used tons of effort.
Pesto and Mozzarella Stuffed Chicken
2 boneless, skinless chicken breasts
1/2 cup to 1 cup shredded, low fat mozzarella
2 small tomatos, sliced
2 tablespoons pesto
salt and pepper
Preheat the oven to 375 degrees.
Slice the chicken breasts in half, about 3/4 of the way through. This should create a hinged "pocket".
Spread 1 tablespoon of pesto into the sliced area of each chicken breasts. Lay tomato slices on top of the pesto, slightly pressing them down into the pesto so they don't slide off. Sprinkle about a 1/4 cup of cheese (per chicken breast) onto the tomatos.
Close the chicken breast over the filling and gently push down. Sprinke the chicken with salt and pepper.
Layer additional tomato slices on top of the chicken, and sprinkle with remaining cheese.
Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees. Let cool for a few minutes before serving.