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8) Pesto-Stuffed Chicken Breast (light on oil)

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5–2 lb total
  • 1/2 cup basil pesto light or homemade with 1 tbsp olive oil
  • 4 oz part-skim mozzarella sliced or shredded
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • Cooking spray or 1 tsp olive oil for the baking dish
  • Optional: lemon wedges for serving

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken dry and slice a pocket in each breast.
  2. Season inside and out with salt, pepper, garlic powder, and Italian seasoning.
  3. Spoon about 2 tbsp pesto into each pocket, then add mozzarella. Close with toothpicks if needed.
  4. Lightly spray or oil a baking dish and arrange chicken in a single layer.
  5. Bake 22–28 minutes, until chicken reaches 165°F (74°C) and cheese is melted; broil 1–2 minutes if you want a browned top.
  6. Let rest 5 minutes before serving and remove toothpicks.