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98% would make again

Pesto Stuffed Chicken

by Vaughn Vreelandfeatured in Easy-To-Make Pesto Recipes

Under 30 min

Under 30 min


for 3 servings

  • 3 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 12 sundried tomatoes
  • 3 tablespoons pesto
  • 3 oz shredded mozzarella cheese (85 g), shredded
  • 3 tablespoons oil, for pan frying

Nutrition Info

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    Calories 575
    Fat 31g
    Carbs 17g
    Fiber 3g
    Sugar 9g
    Protein 57g

Estimated values based on one serving size.


  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 third of mozzarella cheese, one tablespoon pesto and four sundried 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. Serve warm.
  6. Enjoy!