Pizza-Stuffed Chicken

Name: Pizza-Stuffed Chicken
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 boneless, skinless chicken breasts; salt and ground black pepper to taste; ¼ cup prepared basil pesto; 12 large basil leaves, divided; 1 cup shredded low moisture, part-skim mozzarella cheese; 5 tablespoons olive oil, divided; 10 1/2 ounces grape tomatoes, halved; 3 sprigs oregano, divided; 3 tablespoons panko bread crumbs; 3 tablespoons freshly grated Parmesan cheese

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This easy protein-packed dish has all the flavors of your favorite Margherita pizza without the added carbs! Chicken breasts are stuffed with a savory mixture of shredded mozzarella cheese and pesto, then roasted with fresh, juicy cherry tomatoes until they burst. Don't forget the Italian herb and Parmesan-spiked breadcrumbs! They create a crispy, addictive topping that you won't be able to resist. Using fresh basil leaves adds a distinct peppery taste, and creates a delicious texture and flavor contrast with the juicy chicken, crunchy breadcrumbs and tomato sauce.

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Servings: 2

Ready in: 30min PT30M

Ingredients

2 boneless, skinless chicken breasts
salt and ground black pepper to taste
¼ cup prepared basil pesto
12 large basil leaves, divided
1 cup shredded low moisture, part-skim mozzarella cheese
5 tablespoons olive oil, divided
10 1/2 ounces grape tomatoes, halved
3 sprigs oregano, divided
3 tablespoons panko bread crumbs
3 tablespoons freshly grated Parmesan cheese

Directions

Place a chicken breast in a resealable bag. Pound breast with a rolling pin to about ½-inch thick; repeat with second breast.
Preheat oven to 350°F (180°C).
Lay chicken onto a cutting board; season both sides liberally with salt and pepper.
Spread 2 tablespoons of pesto sauce onto one half of each breast; top with three basil leaves, and ½ cup mozzarella cheese. Fold uncovered side of breast over the filling. Pierce the edges together with 5 or 6 toothpicks.
Heat 2 tablespoons oil in an ovenproof skillet over medium-high. Sear breasts in hot oil until golden-brown, about 2 minutes per side; remove to a plate.
Reduce heat to medium-low. Heat remaining olive oil in the skillet. Cook and stir tomatoes with 2 oregano sprigs until tomatoes begin to break down and release their juices, about 5 minutes; season with salt and pepper.
Remove pan from heat. Nestle stuffed breasts into the tomatoes.
Bake in preheated oven until the juices run clear, about 10 minutes.
While the chicken bakes, chop remaining basil and oregano; transfer to a large bowl. Stir breadcrumbs, Parmesan cheese, and 1 tablespoon oil with the herbs; season with salt and pepper.
Remove skillet from oven. Carefully remove toothpicks from chicken and discard. Spread the panko mixture over the top of the chicken.
Bake until breadcrumbs are golden brown and chicken has an internal temperature of 165°F (75°C). Let chicken cool slightly before plating. Serve with cooked tomatoes.

Mealthy tip:

Pound chicken breasts to a uniform thickness to ensure even cooking. This technique is for two reasons: the chicken won't get over-cooked and dry, and pounding tenderizes the meat, resulting in juicy chicken. For a gluten-free dish, be sure to pick up gluten-free Panko breadcrumbs instead of regular.

Tagged:

Dinner Weeknight Fusion Ready In 30 Chicken Cherry Tomatoes Italian Oven One Pot Or Pan Tomatoes Chicken Breast Mozzarella Boneless, Skinless Chicken Breast Video

Reviews

5.0out of 5 Stars

(9 Reviews)

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What others are saying

Mary Clare Holm says:

Loved this! Will definitely be making again.

Greg Jones says:

This dish tastes great! The mozzarella and basil are true to a traditional Margherita pizza. No fuss, no frills, just simply good food. Want to impress your date? This is the dish right here! I will definitely be making this again.

Jessica Scott says:

The combination of tomato, basil, and pesto is incredible! This is one of the best recipes I've tried in a long time. So easy and delicious. The panko breadcrumbs is reminiscent of pizza crust. All around delicious meal!

Sam Dalton says:

Anytime I can make stuffed chicken, it's win win. I added pepperoni to this dish and used fresh mozzarella cubes instead of shredded. Fantastic recipe, great flavor! Will definitely be making this again.

Katie Hason says:

This was a big hit at our house! The best of both worlds, chicken and pizza! The panko breadcrumbs was a nice addition. Healthier than wings and pizza, but same great flavor and fun!

Tarragon Boi says:

Loved this recipe! So creative and even my kids ate it, and they never eat anything.

Tal Levitas says:

My only complaint with this dish is that it's more of a Pesto Stuffed Chicken, not a pizza stuffed chicken. That said, the dish was packed with flavor, though go easy on Salt and pepper because the basil pesto is pretty salty. All in all this is a major yum.

Steve Failows says:

Packed with flavor! this dish caught me off guard with how delicious it was. The toothpicks were a little finicky but the end result is well worth all the steps. I'll DEFINITELY be making this again.

Bernardo de la Vega says:

This dish was amazingly good. I love cooked tomatoes with pasta or meat. The pesto sauce inside the chicken made a really good combination with the tomatoes on the outside. This is definitely one of my favorite recipes on our Mealthy site. Will be making this again.