That sounds absolutely delicious! Here’s a recipe for Pesto Mozzarella Stuffed Chicken with Crispy Edges — juicy chicken breasts filled with melty mozzarella and herby pesto, then seared to crispy perfection and finished in the oven.
🧄 Pesto Mozzarella Stuffed Chicken with Crispy Edges
📝 Ingredients (Serves 2-4)
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2 large boneless, skinless chicken breasts
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4 tablespoons basil pesto (store-bought or homemade)
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4 slices fresh mozzarella or ~1 cup shredded
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Salt and pepper to taste
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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2 tablespoons olive oil (for searing)
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Optional: toothpicks or kitchen twine to secure
🔪 Instructions
1. Preheat & Prep
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Preheat oven to 400°F (200°C).
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Butterfly each chicken breast: slice horizontally without cutting all the way through, then open it like a book.
2. Stuff the Chicken
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Spread 2 tablespoons of pesto inside each chicken breast.
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Add 2 slices of mozzarella (or half of the shredded amount) on top.
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Fold the chicken closed. Secure with toothpicks or twine if needed.
3. Season the Outside
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Season both sides with salt, pepper, garlic powder, and Italian seasoning.
4. Sear for Crispiness
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Heat olive oil in an oven-safe skillet over medium-high heat.
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Sear the chicken for 2–3 minutes per side, until golden and crispy.
5. Bake to Finish
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Transfer skillet to the oven and bake for 15–20 minutes, or until internal temp reaches 165°F (74°C).
🧀 Tips for Extra Crispy Edges
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Let the chicken sear undisturbed—don’t move it around.
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Use a cast iron skillet for best browning.
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Sprinkle a tiny bit of Parmesan on the outside before baking for a crisp-cheesy crust.
🍽️ Serving Ideas
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Serve with roasted veggies, garlic mashed potatoes, or over a bed of pasta with extra pesto.
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Garnish with fresh basil and a drizzle of balsamic glaze.
Would you like a quick homemade pesto recipe too?
