Best Cheeses For Pesto-Stuffed Chicken: A Guide

Pesto stuffed chicken is a flavourful and easy-to-make dish that can be prepared in under an hour. The chicken is stuffed with pesto and cheese, with some recipes also including grape tomatoes, spinach, and breadcrumbs. The chicken breasts are sliced horizontally to create a pocket for the filling, which typically includes mozzarella cheese and basil pesto. The chicken is then cooked in a skillet or baked in the oven, resulting in a juicy and tender dish that is perfect for a weeknight dinner or entertaining guests.

Mozzarella and pesto stuffed chicken breasts

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 tablespoon fresh ground black pepper
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup mozzarella cheese (small perlini mozzarella balls are best, but larger mozzarella can be cut into smaller pieces)
• 1/2 cup roasted red pepper, sliced
• Olive oil
• Toothpicks

Method

Preheat your grill to a high heat and lightly coat with oil. Rinse the chicken and pat dry. Cut a pocket into the edge of each chicken breast, being careful not to cut all the way through. Season the chicken with pepper.

Spread 1 tablespoon of pesto into each pocket, then fill each pocket with 1/4 of the mozzarella balls and 1/4 of the red pepper slices. Spread the remaining pesto over the outside of the chicken breasts.

Lay the chicken on the grill, close the lid, and cook until browned on the bottom (about 7 minutes). Turn and continue cooking until the other side is browned and the chicken is no longer pink in the centre (about another 7 minutes).

Tips

• This recipe can also be baked in the oven.
• You can add spinach to the filling for extra flavour and colour.
• If you're making this for a group, it can be prepared in advance and frozen until ready to bake. Simply slice the chicken breasts, stuff with cheese and pesto, and secure with toothpicks before storing in a freezer bag.
• Serve with crusty bread, a tossed green salad, and fresh fruit.

Provolone and pesto stuffed chicken

This recipe is perfect for a weekday dinner or date night, and is ready in 30 minutes or less. It's packed with flavor and so easy to make.

Ingredients for 4 servings:

• 4 boneless, skinless chicken breasts
• 4 slices of provolone cheese
• 1/2 cup shaved parmesan cheese
• 1/2 cup halved grape tomatoes
• 2 tbsp basil pesto
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 16 baby spinach leaves
• 1 tbsp butter
• Salt and pepper to taste

Method:

Preheat your oven to 400°F.

Slice each chicken breast along one side, being careful not to cut all the way through, to create a pocket. Season the chicken with salt and pepper.

Stuff each pocket with a slice of provolone cheese, 1-2 tbsp of pesto, 4 spinach leaves, and a drizzle of honey. Pinch the chicken breasts closed and secure with toothpicks.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Place the chicken in the skillet and cook for 4-5 minutes on each side.

In a large baking pan, add 3 tbsp of butter and place in the preheated oven to melt. Once melted, add 3 tbsp of lemon juice and mix to combine.

Place the chicken breasts in the baking pan, cover with foil, and bake for 15 minutes or until cooked through.

Remove from the oven and sprinkle with the shaved parmesan cheese. Combine the remaining pesto with 2 tbsp of olive oil and spoon over the chicken breasts.

Top with the halved grape tomatoes and some fresh basil.

Tips:

You can prepare this dish in advance and freeze it until you're ready to bake. Simply slice the chicken breasts, stuff with cheese and pesto, and secure with toothpicks. Store in a freezer bag and follow the recipe instructions when you're ready to bake, increasing the baking time to 45 minutes.

This stuffed chicken goes well with a variety of sides, such as salad, noodles, or roasted vegetables.

Cream cheese and pesto stuffed chicken

Ingredients

• 2-6 tablespoons reduced-fat cream cheese
• 1-2 tablespoons basil pesto (store-bought or homemade)
• Ground pepper to taste
• 4-6 boneless, skinless chicken breasts
• 1/2 cup plain dry breadcrumbs
• 2 teaspoons extra-virgin olive oil
• 1 egg white
• Salt to taste

Optional Ingredients

• 12 sun-dried tomatoes
• 3 oz shredded mozzarella cheese (85 g)
• 1 cup roasted red peppers, drained
• 1/2 cup shaved parmesan cheese
• 1/2 cup halved grape tomatoes
• 3 tablespoons butter
• 3 tablespoons lemon juice

Method

Preheat your oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine the cream cheese, pesto, and pepper in a small bowl. You can add more pesto if you prefer a stronger flavor.

Create a pocket in each chicken breast by cutting a horizontal slit along the thin, long edge, being careful not to cut all the way through. Stuff each pocket with the cream cheese and pesto mixture. Depending on the amount of filling, you may need to use toothpicks to secure the chicken.

Season the chicken breasts with salt and pepper. Lightly beat an egg white in a bowl and place the breadcrumbs in a shallow dish. Dip each chicken breast in the egg white and then coat with breadcrumbs.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned, about 2 minutes per side. Place the chicken breasts on the prepared baking sheet, with the browned side up.

Bake in the oven for about 15-20 minutes, or until the chicken is no longer pink in the center. The internal temperature of the chicken should reach 165-170°F.

Serving Suggestions

This dish pairs well with a variety of sides, such as rice, pasta, mashed potatoes, risotto, or roasted vegetables like green beans, Brussels sprouts, or broccoli.

Parmesan-crusted pesto chicken

This mouthwatering Parmesan-crusted pesto chicken is perfect for a weeknight dinner or a date night in. With its tender chicken breast oozing with flavourful pesto and melty cheese, it's a winner!

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 ounces mozzarella cheese, cut into 4 slices
• 5 tablespoons prepared pesto, divided
• 2 cups shredded Parmesan cheese
• 2 eggs, beaten
• Salt and pepper, to taste
• Olive oil, for drizzling

Method:

Preheat your oven to 400°F and line a baking sheet with aluminium foil.

Slice each chicken breast horizontally, creating a pocket but be careful not to cut all the way through. Season the chicken with salt and pepper.

Stuff each breast with one slice of mozzarella cheese and one tablespoon of pesto. Secure the pockets with toothpicks if needed.

Dip the stuffed chicken breasts in the beaten eggs, and then coat them with the shredded Parmesan cheese. Place the chicken on the prepared baking sheet.

Drizzle the chicken with olive oil and bake in the oven for 20 to 30 minutes, or until the chicken is no longer pink in the centre and the juices run clear.

For an extra cheesy kick, sprinkle some shaved Parmesan cheese on top of the chicken after removing it from the oven.

Tips and Variations:

• You can also add some halved grape tomatoes and fresh basil on top of the chicken before serving for a pop of colour and freshness.
• If you want a crispier crust, try coating the chicken in a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper before baking.
• For a complete meal, serve this dish with a side of Parmesan roasted green beans, a 3-cheese loaded Italian salad, or some dinner rolls.
• If you're a fan of spicy food, why not try adding some chilli flakes or chopped jalapenos to the pesto mixture before stuffing the chicken?

Spinach and pesto stuffed chicken

This is a quick, easy, and delicious recipe that can be prepared in 30 minutes or less. It's perfect for a weekday dinner or a date night in. The combination of chicken, pesto, spinach, and cheese is a flavourful and healthy option that will leave you feeling satisfied. Below is a step-by-step guide on how to make this mouthwatering dish.

Ingredients:

• 4 large chicken breasts (about 2 pounds)
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 cups packed spinach, roughly chopped
• 2 garlic cloves, minced
• 4 ounces cream cheese, room temperature
• ¾ cup shredded mozzarella cheese
• ¼ cup sun-dried tomatoes, roughly chopped
• ¼ cup pesto, store-bought or homemade
• 2 tablespoons minced fresh parsley (optional)
• Freshly cracked black pepper, for serving

Instructions:

• Preheat your oven to 375° F with a rack in the centre position.
• Place the chicken on a cutting board and pat it dry with paper towels.
• Using a small knife, carefully cut a 3-inch slit into the side of each chicken breast, creating a pocket for the stuffing. Be careful not to cut all the way through.
• Season the chicken inside and out with salt.
• Heat 1 tablespoon of olive oil in a cast-iron or oven-proof skillet over medium heat.
• Add the spinach and garlic to the skillet and cook until the spinach is wilted, which should take about 4 minutes.
• Transfer the spinach mixture to a medium bowl and mix in the cream cheese, mozzarella, sun-dried tomatoes, and 2 tablespoons of pesto.
• Carefully stuff the filling into the pockets of the chicken breasts, dividing it evenly.
• Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.
• Add the chicken to the skillet and sear until golden brown, which should take about 3-4 minutes per side.
• Transfer the skillet to the oven (or transfer the chicken to a baking dish) and bake for 16 to 18 minutes, or until the internal temperature of the chicken reaches 165°F.
• Serve the chicken with a sprinkle of parsley, if desired, and enjoy!

Tips and Variations:

• You can secure the filling inside the chicken pocket with toothpicks if needed.
• Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
• For a creamy and moist variation, use a combination of cream cheese and mozzarella. Alternatively, Parmesan and cream cheese also go well together.
• If you want to add more vegetables, you can include sliced tomatoes or chopped asparagus.
• For a side dish, consider roasted vegetables such as cauliflower, broccoli, or zucchini, or a salad or bread.

Frequently asked questions