25 minutes
A flavorful chicken dish stuffed with mozzarella, tomatoes, and fresh basil, served with a dollop of pesto.
Boneless, Skinless Chicken Breasts
0 oz
teaspoons
teaspoons
Mozzarella, cut into 1/4-inch slices
0 oz
Cocktail Tomatoes, cut into 1/2-inch slices
0 oz
Fresh Basil Leaves, loosely packed
cups
tablespoons
Garlic Clove, thinly sliced
cloves
Pesto, store-bought or homemade
to taste
1. Prepare Chicken Breasts
Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a lengthwise pocket into each chicken breast without slicing all the way through.
2. Season Chicken Breasts
Season the inside and outside of the chicken breasts with 3/4 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Stuff Chicken Breasts
Stuff each chicken breast with a few slices of mozzarella, some tomato slices, and a handful of fresh basil leaves. Pull the chicken over the filling to seal it in as best as you can.
4. Sauté Garlic
Heat a tablespoon of olive oil in a large 12-inch nonstick pan over medium heat until the oil is hot. Add the thinly sliced garlic and sauté for about 4 minutes, or until it turns golden brown. Use a slotted spoon to transfer the garlic to a paper towel-lined plate, leaving the infused oil in the pan.
5. Cook Chicken Breasts
Increase the heat to medium-high and place the stuffed chicken breasts in the pan. Sauté the chicken for about 6 minutes on one side until it is golden brown, then flip and cook for another 5 minutes on the other side. Cover the pan and cook for an additional 2-3 minutes to ensure the chicken is cooked through and the cheese is melted. You’ll know it’s done when the juices run clear.
6. Serve
Transfer the chicken breasts to a platter, spooning any pan juices over them for added flavor. Garnish with the reserved garlic and a few more fresh basil leaves. Serve the chicken with a generous dollop of pesto on the side.
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