Pesto Caprese Stuffed Chicken

$- 4 medium-sized chicken breasts - 1 cup fresh basil pesto - 1 cup mozzarella cheese, shredded - 1 cup cherry tomatoes, halved - 1 cup baby spinach leaves - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Fresh basil leaves for garnish Using fresh and quality ingredients is key to this dish. The chicken breasts serve as a tender pocket for the flavorful stuffing. I love using fresh basil pesto for its rich taste and vibrant color. The mozzarella cheese melts perfectly, adding creaminess to each bite. Cherry tomatoes bring a sweet burst, while baby spinach adds a fresh crunch. For seasoning, olive oil helps with browning and flavor. Garlic powder gives a nice kick without being overpowering. Italian seasoning adds depth, and salt and black pepper enhance all the flavors. If you want to elevate your dish, consider adding fresh basil leaves as a garnish. They look great and add even more flavor. This mix of ingredients makes each bite of Pesto Caprese Stuffed Chicken a delightful treat. - Preheat your oven to 375°F (190°C). This helps cook the chicken evenly. - Rinse the chicken breasts under cold water. Pat them dry with paper towels. Use a sharp knife to create pockets in each chicken breast. Cut them horizontally, but don’t slice all the way through. - In a mixing bowl, combine 1 cup of shredded mozzarella cheese, 1 cup of halved cherry tomatoes, and 1 cup of baby spinach leaves. - Add salt, black pepper, and 1 teaspoon of garlic powder to taste. This is your stuffing mixture. - Generously spoon 1 cup of fresh basil pesto into each chicken pocket. Follow with the cheese, tomato, and spinach mixture. - Use 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts to the skillet. - Sear the chicken for about 3-4 minutes on each side until golden brown. - Sprinkle 1 teaspoon of Italian seasoning over the chicken. Transfer the skillet to the preheated oven. Bake for 25-30 minutes. The chicken should reach 165°F (75°C). - After cooking, let the chicken rest for 5 minutes. Carefully remove any toothpicks or twine. Garnish with fresh basil leaves before serving. How to choose the right chicken breasts Choose medium-sized chicken breasts. They cook evenly and hold stuffing well. Look for breasts that are firm and have a light pink color. Avoid any with dark spots or a foul smell. Tips for preventing stuffing from leaking To stop the stuffing from leaking, create deep pockets in the chicken. Use toothpicks to secure the opening. You can also tie the chicken with kitchen twine, but toothpicks are easier. Make sure to not overfill the pockets. Best methods for searing chicken Use a large oven-safe skillet for searing. Heat olive oil over medium-high heat. Add the chicken once the oil is hot. Sear for 3-4 minutes on each side. Look for a golden-brown color. This helps lock in flavors and moisture. How to check for doneness To check if chicken is done, use a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Ideal side dishes to pair with stuffed chicken Pair the stuffed chicken with a fresh salad or steamed vegetables. Roasted potatoes also complement this dish well. Consider garlic bread for a hearty addition. Presentation tips for serving Slice the chicken into thick pieces for a nice look. Arrange on a plate and drizzle with extra pesto. Add fresh basil leaves on top for color. This makes your dish pop and looks appealing. {{image_2}} You can switch out the mozzarella cheese for other types. Try using provolone or gouda for a twist. If you want a sharper taste, use parmesan or feta. These cheeses bring a unique flair to the dish. Feel free to mix different herbs or spices in the stuffing. You can use thyme or rosemary for a fresh taste. Oregano adds a nice Italian touch, too. Experiment and find what you love most. To make this dish gluten-free, simply ensure your pesto is gluten-free. Most store-bought versions are safe, but check the labels. You can also serve it with a gluten-free side like quinoa or a salad. For a low-carb option, skip the tomatoes or use fewer. You can add more spinach instead. This keeps it light and healthy while still being tasty. Adding more veggies to the stuffing can make it even better. Try bell peppers or zucchini for color and crunch. You can also use mushrooms for an earthy flavor. Infuse additional flavors into your pesto by adding nuts or cheese. Walnuts or pine nuts can enhance the taste. You can also mix in sun-dried tomatoes for a burst of flavor. These changes can make your dish stand out. To keep your pesto caprese stuffed chicken fresh, store it in the fridge. Place the chicken in an airtight container. Add a layer of plastic wrap for extra protection. Make sure it cools down to room temperature before sealing it. If you want to save the chicken for later, freezing is a great option. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. Remember to label the bag with the date so you know when to use it. When it’s time to eat your leftovers, reheating properly is key. You can use the oven, microwave, or stovetop. If using the oven, preheat it to 350°F (175°C). Place the chicken in a dish and cover it with foil. Heat for about 15-20 minutes. For the microwave, place the chicken on a microwave-safe plate. Heat it on medium power for 2-3 minutes. Check to see if it’s warm all the way through. If it isn’t, heat for another minute. To keep the chicken juicy, add a splash of water or broth before reheating. This helps maintain moisture and flavor. In the fridge, the pesto caprese stuffed chicken lasts about 3-4 days. Make sure to check for signs of spoilage. If you see any unusual smells, colors, or textures, do not eat it. Signs of spoilage include a sticky texture or an off smell. If the chicken looks dry or has developed a strange color, it’s best to discard it. Trust your senses to ensure safety. How do I know when the chicken is fully cooked? You can check the chicken by using a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The meat should be white, and the juices should run clear. Can I make this recipe ahead of time? Yes, you can prepare the chicken and stuffing in advance. Stuff the chicken and cover it with plastic wrap. Keep it in the fridge for up to 24 hours before cooking. This allows the flavors to blend nicely. What is the best way to adjust cooking times for larger chicken breasts? For larger chicken breasts, increase the baking time to about 35-40 minutes. Always check the internal temperature to ensure it reaches 165°F (75°C). This helps keep the chicken juicy and safe to eat. How long does it take to cook stuffed chicken in an air fryer? In an air fryer, cook the stuffed chicken for about 18-22 minutes at 375°F (190°C). Check the internal temperature to make sure it is fully cooked. The air fryer gives a nice crisp outside while keeping the inside moist. How many people does this recipe serve? This recipe serves four people. Each chicken breast is a good portion for one person. You can serve it with sides for a complete meal. Can the recipe be easily doubled for larger groups? Yes, you can easily double the recipe. Just use eight chicken breasts and double the stuffing ingredients. Make sure to use a larger pan or cook in batches to ensure even cooking. This blog post covers a tasty stuffed chicken recipe using simple ingredients like chicken breasts, pesto, and cheese. You learned step-by-step instructions for preparation, stuffing, and cooking. The tips section offers helpful advice for perfecting your dish. Variations let you adapt the recipe to fit dietary needs. Finally, I shared storage and reheating tips for your leftovers. With these insights, you can confidently make a delicious meal that impresses. Enjoy the process and the tasty results!$

Elevate your dinner game with this delicious Pesto Caprese Stuffed Chicken recipe! Juicy chicken breasts are filled with fresh basil pesto, gooey mozzarella, cherry tomatoes, and baby spinach for a burst of flavor in every bite. Perfect for impressing family or friends, this easy recipe is sure to become a favorite. Click through to explore the full recipe and make your next meal unforgettable!

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Ingredients

4 medium-sized chicken breasts

1 cup fresh basil pesto

1 cup mozzarella cheese, shredded

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Rinse and pat dry the chicken breasts with paper towels. Use a sharp knife to create a pocket in each chicken breast by slicing them horizontally, being careful not to cut all the way through.

In a mixing bowl, combine the shredded mozzarella cheese, cherry tomatoes, and baby spinach leaves. Add salt, black pepper, and garlic powder to taste. This will be your stuffing mixture.

Generously spoon the basil pesto into each chicken pocket, followed by the cheese, tomato, and spinach mixture.

Secure the pockets by using toothpicks or kitchen twine, if necessary, to prevent the stuffing from spilling out during cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts into the skillet. Sear for about 3-4 minutes on each side, until they are golden brown.

Sprinkle Italian seasoning over the chicken and transfer the skillet to the preheated oven. Bake for around 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Once cooked, let the chicken rest for 5 minutes before carefully removing the toothpicks or twine.

Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4