Ingredients for Pesto Chicken
- 4 boneless, skinless chicken breast halves
- 1 (7 ounce) container pesto sauce
- 1 tablespoon Dijon mustard
- 1 cup shredded mozzarella cheese
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How to Make Pesto Chicken
- Preheat oven to 400°F (200°C).
- Butterfly each chicken breast: Using a sharp knife, cut a horizontal slit into each breast, almost all the way through, creating a pocket.
- In a medium bowl, combine 1/2 cup pesto, 1 tablespoon Dijon mustard, and 1/2 cup shredded mozzarella cheese.
- Stuff half of the pesto mixture into each chicken breast pocket.
- Spread the remaining pesto mixture evenly over the top of the chicken breasts.
- Place the stuffed chicken breasts in a greased baking dish.
- Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the chicken.
- Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
25g
Carbs
0g