Tomato, Mozzarella, Pesto Stuffed Chicken Breasts

I has about 5 minutes to throw dinner together last night and happened to have some pesto, mozzarella and sun-dried tomatoes. You can do it in advance and refrigerate until you are ready to bake it. I actually over cooked mine! Note to self – set a timer!!!

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Tomato, Mozzarella, Pesto Stuffed Chicken Breasts

Serves 4

4 boneless skinless chicken breasts
1/2 cup basil pesto
4 slices (1/2 inch thick) mozzarella cheese
sun-dried tomatoes
salt and pepper, to taste

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Make a slice in each chicken breast, but don’t cut all the way through.

Put 1 slice of mozzarella cheese in the chicken, then add the sun-dried tomato, then brush with pesto.

Bake 30 to 40 minutes or until chicken is no longer pink in center.

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2 thoughts on “Tomato, Mozzarella, Pesto Stuffed Chicken Breasts

  1. I was lucky enough to be at the dinner table and got to eat that lovely dish and it tasted great! goes great with champagne! (but then doesn’t everything go great with champagne! )

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