Pesto Spinach Stuffed Chicken Breast
A quick and delicious recipe for pesto spinach stuffed chicken breast, perfect for busy weeknights.
Equipment
- 1 Baking dish suitable for oven use
- 1 Mixing Bowl large
- 1 Knife sharp for butterflying chicken
Ingredients
Chicken and Stuffing
- 4 boneless skinless chicken breasts
- 1 cup fresh spinach chopped
- 1/2 cup prepared pesto
- 1/2 cup mozzarella cheese shredded
Optional Additions
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup roasted red peppers chopped
- 1/4 tsp crushed red pepper flakes
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice each chicken breast horizontally without cutting all the way through, creating a pocket.
- Season the inside of each chicken breast with salt and pepper.
Make the Filling
- In a mixing bowl, combine chopped spinach, pesto, and mozzarella cheese. Stir until well mixed.
- If using, add sun-dried tomatoes, roasted red peppers, and red pepper flakes to the filling and mix.
Stuff and Cook the Chicken
- Fill each chicken breast with the prepared pesto spinach mixture. Secure the edges with toothpicks.
- Place the stuffed chicken in a baking dish and bake for 25-30 minutes, until cooked through and cheese is melted.
Serving
- Allow the chicken to rest for 5 minutes before serving. Remove toothpicks before plating.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or microwave until warmed through.
Notes
Pro Tips: Choose fresh pesto for the best flavor. Ingredient Substitutions: Use feta cheese instead of mozzarella for a Mediterranean twist. How to Serve: Pair with a side salad or roasted vegetables. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling in advance and store in the refrigerator until ready to use.