Tomato, Mozzarella, Pesto Stuffed Chicken Breasts

  Posted on May 17, 2013  by Leslie Blythe  2 comments

I has about 5 minutes to throw dinner together last night and happened to have some pesto, mozzarella and sun-dried tomatoes. You can do it in advance and refrigerate until you are ready to bake it. I actually over cooked mine! Note to self – set a timer!!!

Tomato, Mozzarella, Pesto Stuffed Chicken Breasts

Serves 4

4 boneless skinless chicken breasts
1/2 cup basil pesto
4 slices (1/2 inch thick) mozzarella cheese
sun-dried tomatoes
salt and pepper, to taste

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Make a slice in each chicken breast, but don’t cut all the way through.

Put 1 slice of mozzarella cheese in the chicken, then add the sun-dried tomato, then brush with pesto.

Bake 30 to 40 minutes or until chicken is no longer pink in center.