Basil pesto and mozzarella cheese stuffed chicken features a butterflied breast that is stuffed and then baked to perfection in the oven.
The preparation for this recipe should take no longer than 15-20 minutes and it takes around 25 minutes to roast in the oven.
Cheesy Herby Stuffed Chicken Breast
You can't beat a bit of stuffed chicken to pull all of those comfort food triggers.
It doesn't matter if it's a bit fancy like my sage and onion stuffed chicken ballotine, something a little bit fancy like my haggis stuffed chicken balmoral or everyone's all-time favourite chicken Kyiv they all make folk smile.
My latest offering is an oven-baked basil pesto and buffalo mozzarella cheese stuffed chicken breast.
It's delicious comfort food at its very best!
All you need to do is butterfly a chicken breast and give it a bash with the side of your fist.
Then knock up a quick pesto, or even open a pot of store-bought pesto and slather that on the chicken.
Finally, slice some buffalo mozzarella add it to the chicken, fold the chicken back over and chuck it in the oven. The oozy gooey cheesy goodness will be done in around 25 minutes and I love it!
Frequently Asked Questions
Can I use skinless chicken breast?
Yes, if you prefer it that way it will work just fine.
Can I use store-bought pesto?
Absolutely, if it is better for you then knock yourself out!
Can I use red pesto?
Yes, sun-dried tomato pest works really well in this recipe. You could also use my recipe for pesto alla trapanese with almonds and golden raisins.
Do I have to use a quick-read meat thermometer?
No, although I think that they are the most reliable way to gauge how well meat is cooked.
Can I roast other things with this chicken?
Yes, there will be inevitable leakage from the chicken and as a result, you will need to bear this in mind.
This leakage is adds a great flavour to potatoes, so consider chicken some of them on a roasting tin, although they will need to be started before you add the chicken to the pan.
Serving Suggestions
Potatoes are an ideal accompaniment to this pesto and mozzarella stuffed chicken breast.
I have opted for some crushed roasted new potatoes in these pictures. They are superb with the gooey cheese that leaches from the chicken and the leftover basil pesto.
You can even roast them in on the same tray, they will be less crispy, but they are delicious!
But you could go for some simple oven chips, my Parmentier potatoes or even something like my crispy fried potatoes. The former of these two options takes advantage of the fact that the oven is already being used.
If you want to add some greens, then some simply roasted tenderstem broccoli is a great option, and one that once again leverages the fact that you already have the oven on.
Other options that work well are some simply cooked asparagus or my green bean amandine.
Equipment Used
I only name-check brands of equipment if I think they make a difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Oven.
- Roasting tin.
- Chopping board.
- Kitchen knife.
- Quick read meat thermometer. OPTIONAL
- A combination of weighing scales, measuring cups and spoons. Only required if you are making pesto from scratch.
- Mini blender and or a pestle and mortar. Only required if you are making pesto from scratch.
- Grater. Only required if you are making pesto from scratch.
Pesto and Mozzarella Stuffed Chicken Breast Recipe
Ingredients
For Homemade Pesto:
- 15 g Pine Nuts 2 tablespoon
- 25 g Basil Leaves 1 Cup
- 15 g Parmesan Cheese 3 tablespoon
- 1 Garlic Clove
- 50 ml Olive Oil 3 tablespoon + 1 teaspoon
For the Chicken:
- 2 Large Chicken Breasts 500g Total
- 125 g Buffalo Mozzarella 4½oz
- 2 Pinches Coarse Sea Salt
- 1-2 Pinches Black Pepper Be generous
- Drizzle of Olive Oil
Instructions
- If you are making homemade pesto, toast the pine nuts in a small (20cm or 8") frying pan.
- Transfer them to a mini blender or pestle and mortar, add the remaining ingredients and blitz until you are happy with the texture. I usually begin a pesto in a mini blender, then transfer it to a pestle and mortar to finish it off.
- Slice the mozzarella cheese into 1cm (just under ½") thick slices.
- Butterfly the chicken breasts, taking care not to cut all the way through and flatten a little with the side of your fist.
- Season the inside of the chicken with a little sprinkle of salt and pepper, take half of the pesto and divide it between the two chicken breasts, spreading it over the chicken.
- Add the sliced mozzarella and close up the chicken; you might want to pin the chicken together with a couple of toothpicks. This is not essential, but it makes the dish look better when it is finished.
- Drizzle over a little oil, add a sprinkle of coarse sea salt to the skin, place the chicken on a roasting tray and bake for 23-28 minutes at 200°C or 390°F. Ensure that the chicken reaches 73°C or 165°F before serving.
- Spoon the remaining pesto over the chicken when you serve the dish.