Seared, juicy chicken breasts stuffed with pesto, sun-dried tomatoes, and mozzarella make for the perfect easy weeknight dinner or dinner for company!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
4boneless, skinless chicken breasts
½cupsun-dried tomatoespatted dry if in oil
1cupshredded low moisture mozzarella cheese
¼cuphomemade or storebought pesto
2teaspoonKosher salt
½teaspoonfreshly ground black pepper
½teaspoongarlic powder
2tablespoonavocado oil
Instructions
Pat the chicken breasts dry. Use a knife to carefully slice each breast horizonatlly about 80% of the way through (be sure to leave the ends connected.
In a medium bowl, combine the sun-dried tomatoes, pesto, and mozzarella. Stuff each breast with the mixture. Season the outsides of each breast with salt, pepper, and garlic powder.
Heat a large cast iron or nonstick skillet on medium-high heat. Once hot, add the oil then the chicken. Cook the chicken for 10-15 minutes, flipping halfway. The chicken is done when it reaches an internal temperature of 165 and the cheese has began to melt. If the chicken browns too quickly, reduce the heat. Serve immediately.
Video
Notes
If your cheese is not melting after about 8 minutes, you can cover your pan with a lid to help it melt.