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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice 5-6 cuts into each chicken breast about 3/4 deep.
Place chicken breasts in a lightly oiled ovenproof dish.
Spread pesto into each cut of the chicken breasts.
Stuff the cuts with sun-dried tomatoes and mozzarella slices.
Bake at 180C for 20 minutes until the chicken is cooked through and the mozzarella is melty.
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Use fresh mozzarella for a creamier texture.
Ensure the cuts in the chicken are deep enough to hold the fillings securely.
Can I use a different cheese?
Yes, you can substitute mozzarella with another melting cheese like provolone or fontina.
How do I know when the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165F (75C) and the juices run clear.
Can I prepare this dish in advance?
Yes, you can prepare the chicken with the fillings and refrigerate it for up to a day before baking.
