Pesto Stuffed Grilled Chicken Breast

Pesto Stuffed Grilled Chicken Breast

Juicy chicken breasts stuffed with basil pesto and melted mozzarella, finished on the grill.

Total 40 min Makes 4 servings Calories 385/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Butterflied chicken breasts are filled with basil pesto, sun-dried tomatoes, and mozzarella, then grilled until the outside is lightly charred and the cheese turns molten. The stuffing keeps the lean chicken moist while adding bright, herbaceous flavor. Serve with grilled vegetables or a simple salad for a weeknight dinner that feels special.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 12 toothpicks

Method

  1. Preheat a grill to medium-high heat, about 400°F, and clean the grates well.

  2. Lay each chicken breast flat on a cutting board and slice horizontally through the thickest side to create a deep pocket, stopping about 1/2 inch from the opposite edge without cutting all the way through.

  3. In a small bowl, mix the pesto, mozzarella, and sun-dried tomatoes until combined.

  4. Spoon the pesto mixture evenly into the pocket of each chicken breast, then secure the opening closed with 2 to 3 toothpicks per breast.

  5. Brush the outside of the stuffed chicken breasts with olive oil, then season evenly with salt, pepper, and garlic powder.

  6. Place the chicken on the grill and cook, flipping once, until well-marked and the internal temperature reaches 165°F, about 7 to 8 minutes per side.

  7. Transfer the chicken to a plate, remove the toothpicks, and rest for 5 minutes before serving.

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Pesto Stuffed Grilled Chicken Breast

Butterflied chicken breasts are filled with basil pesto, sun-dried tomatoes, and mozzarella, then grilled until the outside is lightly charred and the cheese turns molten. The stuffing keeps the lean chicken moist while adding bright, herbaceous flavor. Serve with grilled vegetables or a simple salad for a weeknight dinner that feels special.

40 min 4 servings 385 cal

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 12 toothpicks

Method

  1. 1

    Preheat a grill to medium-high heat, about 400°F, and clean the grates well.

  2. 2

    Lay each chicken breast flat on a cutting board and slice horizontally through the thickest side to create a deep pocket, stopping about 1/2 inch from the opposite edge without cutting all the way through.

  3. 3

    In a small bowl, mix the pesto, mozzarella, and sun-dried tomatoes until combined.

  4. 4

    Spoon the pesto mixture evenly into the pocket of each chicken breast, then secure the opening closed with 2 to 3 toothpicks per breast.

  5. 5

    Brush the outside of the stuffed chicken breasts with olive oil, then season evenly with salt, pepper, and garlic powder.

  6. 6

    Place the chicken on the grill and cook, flipping once, until well-marked and the internal temperature reaches 165°F, about 7 to 8 minutes per side.

  7. 7

    Transfer the chicken to a plate, remove the toothpicks, and rest for 5 minutes before serving.