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Chicken Stuffed with Mozzarella, Tomato Pesto and Spinach

Chicken stuffed with tons of mozzarella, spinach and tomato pesto.  If you haven't tried tomato pesto, you're missing out on a delicious ingredient! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Author: Lois

Ingredients

  • 2 boneless chicken breasts
  • 2 thick slices of mozzarella cheese
  • ¼ cup tomato pesto
  • cup frozen chopped spinach; defrosted and squeezed dry
  • ¼ cup olive oil
  • 2 teaspoons Italian seasoning
  • Salt and pepper

Instructions

  • Preheat oven to 400 degrees.
  • Grease a 9x12 casserole dish with non-stick cooking spray.
  • Butterfly chicken breasts by slicing into the long side of the breast, stopping just about ¼ of an inch from the opposite side.
  • Sprinkle the insides of the chicken breast with salt and pepper.
  • Spread the tomato pesto on the chicken breast followed by the chopped spinach and then the slice of mozzarella cheese.
  • Fold the top layer of the chicken breast over making sure the "stuffing" is in place.
  • Secure with toothpicks.
  • Place chicken carefully in casserole dish.
  • Brush each chicken breast with the olive oil and sprinkle the Italian seasoning on top.
  • Bake the chicken for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.