Stuffed Chicken. It SOUNDS like it should take a lot of effort, but in reality – it’s as easy peasy as can be. Now, when you’re talking about our Mozzarella Pesto Sundried Tomato Stuffed Chicken, just the name sounds like too much to handle!
But rest assured, it’s not only one of our easiest and quickest recipes, but it also tastes like a million bucks. And…it only uses 5 ingredients. What what?! Yes, only 5 simple ingredients.
- Chicken Breasts
- Basil Pesto
- Sundried Tomatoes
- Mozzarella Cheese
- Ground Coriander
So, here’s the long, tedious process of making this recipes:
- Butterfly the chicken breasts
- Spread some basil pesto on the inside
- Add a couple slices of sundried tomatoes
- Top with a handful of shredded mozzarella cheese
- Fold it over.
- Pop it in the oven.
Yep, that’s all it takes.
Once you’ve assembled those 5 ingredients, it goes for a 25 minute bake in the oven. What comes out is pure dinner heaven. Juicy stuffed chicken breast that really packs a punch in the flavor department.
In my opinion, there’s nothing quite as delicious as chicken, in particular chicken breasts. They are not only extremely versatile, but ridiculously to spruce up. So, even if you don’t know you to cook, you’re sure to impress your family with this one.
Serve it up with some simple Oven Roasted Baby Potatoes and an Easy Garden Salad. You can thank me later for this no fuss dinner that is sure to be requested over and over again!
Stuffed Chicken Breast for president!
If this doesn’t tickle your fancy, do check out some of our other other easy and incredibly yummy chicken recipes:
- Sun-dried Tomato Basil Chicken Zucchini
- Honey Mustard Stuffed Chicken
- Quinoa Crusted Chicken Parmesan Salad
- Orange Chicken Salad
Mozzarella Pesto Sun-dried Tomato Stuffed Chicken Breast – Pin It!
Baked Mozzarella Stuffed Chicken Breast Recipe:
5 Ingredient Basil Pesto Chicken with Sundried Tomatoes
Print Pin RateIngredients
- 4 • chicken breasts butterflied and pounded to 1/2"/1cm thickness
- 1/4 cup • basil pesto
- 1/4 cup • sundried tomato quarters in oil
- 1/2 cup • shredded mozzarella cheese
- 1 tsp • ground coriander
- to taste • salt and pepper
Instructions
- Preheat oven to 350ºF/180ºC.
- Lay the chicken breasts on an oiled/buttered oven safe dish and season on both sides with salt, pepper and coriander.
- Spread some pesto on each breast and top with the sundried tomatoes.
- Finally, add the mozzarella cheese before folding the chicken over. You can secure the edges with toothpicks while cooking to keep it together.
- Bake for 20 - 25 minutes.
- (It's not required, but you could add a little butter on top, and a light sprinkling of parmesan if you have it on hand).
10 Responses
Totally delicious recipe! I halved and pounded 2 breasts, making four servings (3 oz each). Works great with WW Points Plus…. added the chopped sundried tomato, basil pesto and then used half fat free mozzarella and half regular to lower the fat a little. Rolled up with tooth picks, and then seasoned. BAM! this dish has F L A V O R. I love this, and my husband did too. Each portion was 4 points. FOUR delicious, can’t wait to make it again points. Thanks!
Thanks for the comment! Glad you liked it! 🙂
Omg this recipe was very delicious! I’m definitely putting this in my rotation! 😃 Thank you for sharing!
Great to hear! Thanks for stopping by, Amy! 🙂
Absolutely love your site. My 9 year old niece is a (newly) type 1 diabetic and my whole family spends tons of time looking for low carb recipes especially for her. I have found tons of family hits from your website. Thank you!
Thank you for the comment, Abby! We always appreciate hearing things like this! Glad you were able to find some recipes your family enjoyed! 😀
This was awesome I really loved the taste and the ease of making it. I will make this again and again.Your pictures are lovely. Thank you.
I. made this with fresh garden tomatoes instead and added roasted red pepers, sometimes I also use fresh spinach, its always fantastic and could not be easier !
I used fresh garden tomatoes and added some red roasted peppers and sometimes I use a handful of gresh spinach, delicious and easy. This recipe is a keeper !
Glad you liked it! Thanks for the feedback Donna!