Basil Pesto and Mozzarella Stuffed Chicken

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Basil Pesto and Mozzarella Stuffed Chicken

 

(serves 4)

I am hanging onto summer with every last thread of my being, and that being said- am trying to use alll that remains of my basil stash. I’ve been trying to get creative with making basil recipes, and this is one of my favorites! I’ve been making homemade basil pesto all summer and not once have I written it out (v sorry), but I did write out this super easy weeknight dinner recipe that uses my beloved basil pesto. Make your own homemade, or grab a jarred version, and you’re good to go!

 

-              2 lb. chicken breasts, butterflied (cut in half, hot dog style, leaving a small “hinge”)

-              8 oz. fresh mozzarella, sliced

-              1 jar Arrabiata sauce (or your favorite spicy tomato sauce)

-              Basil pesto (homemade, or brand of choice)

-              Salt and pepper, to taste

-              Red pepper flakes, to taste

-              Kitchen yarn

-              Avocado oil

-              Fresh basil, chopped

 

1.       Pre-heat your oven to 375.

2.       Prepare your chicken. Butterfly the breasts, season both sides with salt and pepper.

3.       Stuff each breast with a slice or two of fresh mozzarella and a dollop (about 1 tablespoon) of basil pesto. Fold the breasts and wrap them with the kitchen yarn. (Some of the cheese/pesto will ooze out, that’s ok!)

4.       In a large skillet, add 1 tbsp. of avocado oil over medium heat. Once hot, add your wrapped chicken breasts. Sear on both sides for a few minutes each, then add your jar of tomato sauce.

5.       Place the skillet in the oven and cook until chicken is fully cooked through.

6.       Serve over penne, or roasted vegetable of choice! Top with additional basil pesto and freshly chopped basil.


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I used my own basil pesto here, but Trader Joe’s has great jarred version that I use when I don’t have as much time to make my own!


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