Pesto and Mozzarella Stuffed Chicken Breast Recipe
This delicious basil pesto and mozzarella cheese stuffed chicken breast is delightfully simple and it makes for a delicious centrepiece for a meal.
Servings 2 Servings
Calories 477kcal
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.
Nutrition
Serving: 1 | Calories: 477kcal | Carbohydrates: 4g | Protein: 18g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Cholesterol: 56mg | Sodium: 595mg | Fiber: 1g | Sugar: 1g
