Pesto-Stuffed Chicken Breast

Name: Pesto-Stuffed Chicken Breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 stuffed chicken breasts
Ingredients: nonstick aluminum foil; 4 boneless, skinless chicken breasts; 4 ounces mozzarella cheese, cut into 4 slices; 5 tablespoons prepared pesto, divided; 2 eggs; 2 cups shredded Parmesan cheese

11 Ratings
9 Reviews
3 Photos

A quick and easy keto pesto-stuffed chicken breast recipe.

By My Hot Southern Mess

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

4 stuffed chicken breasts

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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Step 2
Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
Step 3
Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving:

503 calories; protein 52.5g; carbohydrates 3.9g; fat 30g; cholesterol 217.2mg; sodium 1027.1mg. Full Nutrition

Tina Breen

11/26/2019

Absolutely Superb!!! I didn't have two cups of Parmesan. So I crushed table crackers, and added a tablespoon of Italian season to bread crumb, parmesan mixture coating.

11 Ratings

5 star values: 7
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tina Breen

11/26/2019

Absolutely Superb!!! I didn't have two cups of Parmesan. So I crushed table crackers, and added a tablespoon of Italian season to bread crumb, parmesan mixture coating.

Annette Bell

05/06/2020

I added asparagus spears to it Turn out great

Aimee Rojas Cook

04/23/2020

It was excellent. Will be making this again.

Catstephens

04/26/2022

Delicious!

jjbryson

02/17/2022

I use way more pesto and mozzarella than the recipe calls for and it makes for a quick tasty meal.

dds

06/14/2021

Divine! Skipped the mozzarella.

George P Cooper

02/20/2020

very nice. I do stuffed breasts all the time, but first time with pesto

Samantha Goodman Reichenberger

01/27/2021

Super easy and really tasty! I used bagged shredded mozzarella and bagged shredded parmesan, cooked for 40 minutes came out perfect and juicy. Looked beautiful too. I added garlic salt after baking.

Vanessa Lenore

02/21/2022

Please forgive me I don’t want to be the annoying person with all the changes. I seasoned the chicken first, used parchment paper on top of the tin foil, added breadcrumbs to the Parmesan coating (yes that makes it non Keto Btw) and broiled it at the very end but it got rave reviews!!!! This recipe needs more love it’s amazing

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Pesto-Stuffed Chicken Breast

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Pesto-Stuffed Chicken Breast

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Pesto-Stuffed Chicken Breast

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Pesto-Stuffed Chicken Breast