Pesto Stuffed Chicken (Pollo Relleno de Pesto)
Pesto Stuffed Chicken (Pollo Relleno de Pesto)
Ingredients
- 2 chicken breasts
- 50 g pesto
- 100 g mozzarella, plus extra for topping
- 1 tomato, sliced
For Seasoning
- 1 tablespoon olive oil, as needed for brushing
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon dried parsley, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 2
Take each chicken breast and carefully cut it all the way through lengthwise, opening it up like a butterfly. Place each butterflied chicken breast between two sheets of plastic wrap or parchment paper.
⏱️ 3 min
- 3
Using a meat mallet or a heavy pan, pound each opened chicken breast until it forms a thin, even piece, about 1/4 to 1/2 inch thick.
⏱️ 4 min
- 4
Spread 25 g of pesto evenly over one side of each pounded chicken breast.
⏱️ 2 min
- 5
Arrange half of the sliced tomato and 50 g of mozzarella on top of the pesto filling on each chicken breast.
⏱️ 3 min
- 6
Carefully fold the chicken over the filling to enclose it. Secure the edges of the folded chicken breasts with toothpicks to keep the filling inside during baking.
⏱️ 3 min
- 7
Place the stuffed chicken breasts on a baking sheet. Brush the outside of the chicken with olive oil. Season generously with garlic powder, dried parsley, salt, and black pepper.
⏱️ 3 min
- 8
Bake the chicken in the preheated oven for the first 10 minutes.
⏱️ 10 min•🌡️ 200
- 9
After 10 minutes, carefully remove the chicken from the oven and sprinkle extra mozzarella on top of each chicken breast.
⏱️ 1 min
- 10
Return the chicken to the oven and continue baking for another 10 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the cheese is melted and golden brown.
⏱️ 10 min•🌡️ 200
- 11
Remove toothpicks before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Stuffed Chicken (Pollo Relleno de Pesto)
- 2 chicken breasts
- 50 g pesto
- 100 g mozzarella, plus extra for topping
- 1 tomato, sliced
For Seasoning
- 1 tablespoon olive oil, as needed for brushing
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon dried parsley, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 2
Take each chicken breast and carefully cut it all the way through lengthwise, opening it up like a butterfly. Place each butterflied chicken breast between two sheets of plastic wrap or parchment paper.
⏱️ 3 min - 3
Using a meat mallet or a heavy pan, pound each opened chicken breast until it forms a thin, even piece, about 1/4 to 1/2 inch thick.
⏱️ 4 min - 4
Spread 25 g of pesto evenly over one side of each pounded chicken breast.
⏱️ 2 min - 5
Arrange half of the sliced tomato and 50 g of mozzarella on top of the pesto filling on each chicken breast.
⏱️ 3 min - 6
Carefully fold the chicken over the filling to enclose it. Secure the edges of the folded chicken breasts with toothpicks to keep the filling inside during baking.
⏱️ 3 min - 7
Place the stuffed chicken breasts on a baking sheet. Brush the outside of the chicken with olive oil. Season generously with garlic powder, dried parsley, salt, and black pepper.
⏱️ 3 min - 8
Bake the chicken in the preheated oven for the first 10 minutes.
⏱️ 10 min•🌡️ 200 - 9
After 10 minutes, carefully remove the chicken from the oven and sprinkle extra mozzarella on top of each chicken breast.
⏱️ 1 min - 10
Return the chicken to the oven and continue baking for another 10 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the cheese is melted and golden brown.
⏱️ 10 min•🌡️ 200 - 11
Remove toothpicks before serving. Serve immediately.
⏱️ 1 min