Description
Delicious Italian Stuffed Chicken breasts filled with a flavorful blend of mozzarella, basil pesto, and fresh tomatoes, then coated in Italian seasoning and baked to perfection. This easy-to-make dish combines a savory stuffing with a crispy seared finish, perfect for a comforting weeknight meal.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 1 cup shredded Mozzarella cheese
- 1/4 cup basil pesto
- 1 Roma tomato, chopped
Coating and Seasoning
- 1/2 cup Italian dressing (Olive Garden brand recommended)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons oil (for searing)
Instructions
- Prepare Chicken: Preheat your oven to 375°F. Pound the chicken breasts to an even thickness for uniform cooking. Carefully slice each chicken breast lengthwise, creating a pocket without cutting all the way through.
- Make Stuffing: In a medium bowl, combine shredded mozzarella, basil pesto, and chopped Roma tomato. Mix well to create a flavorful stuffing mixture.
- Stuff Chicken: Divide the cheese and pesto mixture evenly and stuff it into the pockets of each chicken breast.
- Prepare Coating: In another medium bowl, mix the Italian dressing, grated Parmesan, Italian seasoning, and crushed red pepper flakes. Dip each stuffed chicken breast into this mixture, coating all sides thoroughly while keeping the stuffing intact.
- Sear Chicken: Heat a cast iron or ovenproof skillet over medium-high heat. Add 2 tablespoons of oil and let it heat up. Place the coated chicken breasts in the skillet and sear each side for about 3 minutes until golden brown.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is fully cooked and juices run clear.
- Serve: Carefully remove the skillet from the oven. Serve the Italian stuffed chicken warm for the best taste and enjoy your meal!
Notes
- Pounding the chicken breasts ensures even cooking and helps create a neat pocket for stuffing.
- You can substitute basil pesto with sun-dried tomato pesto for a different flavor profile.
- Make sure not to slice the chicken breasts all the way through to keep the stuffing inside while cooking.
- Searing the chicken before baking helps lock in moisture and adds a beautiful golden crust.
- If you don’t have a cast iron skillet, any oven-safe skillet will work.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.