Mozzarella Stuffed Pesto Chicken

For dinner tonight, I had the idea for mozzarella stuffed pesto chicken.  I didn’t take a picture, but it was delicious and simple, so I wanted to share anyways!  Everything is very estimated, but that’s part of the beauty of the recipe!


Mozzarella Stuffed Pesto Chicken 


  • 2 chicken breasts
  • 3 tablespoons pesto (I used Kirkland refrigerated pesto from Costco)
  • 2 cloves crushed garlic (mine came from a TJ jar)
  • 1 tbsp Sherry cooking wine (or just use whatever you have)
  • a little salt and pepper
  • 2 1/3 in slices of fresh mozzarella


  1. Thaw chicken if it is frozen, then pound it as flat as you can.  I loosely wrap a chicken breast in saran wrap, place it on a cutting board, and then pound it with my fist.  Pretty scientific I know!)
  2. Place the chicken in a gallon ziplock bag with the pesto, garlic, Sherry, salt and pepper.
  3. Marinate for 5ish hours.
  4. Preheat the oven to 375.
  5. Place the chicken in a baking dish with sides (i.e. Corningware or pyrex)
  6. Set the mozzarella on one half of the chicken breast, and then fold the other half on top.  Secure the chicken closed with a few toothpicks.  
  7. Repeat with the other chicken breast.
  8. Bake until the chicken reaches an internal temperature of 165, roughly 40 minutes (read very roughly, check temperature often).

I served the chicken with roasted brussels sprouts and eggplant.


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