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+ servings

pesto stuffed chicken

serves 4
by Nancy


  • 4 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 16 sun-dried tomatoes
  • 4 tablespoons pesto
  • 4 ounces mozzarella cheese shredded
  • 4 tablespoons oil for pan frying


  1. on a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
  2. slice each chicken breast horizontally along the side to create a pocket for the filling.
  3. stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sun-dried tomatoes. if the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
  4. heat oil in a skillet over medium heat.
  5. pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted, and the chicken is cooked through.