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Mozzarella Stuffed Chicken
Baked mozzarella stuffed chicken topped with parmesan is the answer to your low carb and keto dinner prays! Full of pesto-y, cheesy, juicy goodness, it's impossible not to love!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
- 4 Chicken Breasts
- 3 Tablespoons Oil
- 2 Teaspoons Italian seasoning
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 8 Tablespoons Pesto
- 8 Slices Tomato
- 1 Cup Grated Mozzarella Cheese
- 1/2 Cup Fresh Spinach
- 2 Tablespoons Olive Oil
- Salt and Pepper
Preheat oven to 400 F.
Combine chicken, Italian seasoning, salt, pepper and lemon juice in a large bowl and stir to combine.
Slice chicken breast in half to form a “pocket”, or butterfly your breast (if you butterfly the chicken, you will need to use toothpicks to hold the ingredients together).
Add a scoop of pesto inside each chicken breast.
Layer a few slices of tomatoes, spinach then cheese into each breast.
Heat oil in a pan over medium heat.
Place chicken breast in the pan and sear each side for 5 minutes, or until the edges start to brown.
Place pan in the oven and continue to cook until chicken is no longer pink — this took me 20 minutes. If you're using a meat thermometer, the center of your chicken should be at least 165F.
Serve warm and enjoy!
Calories: 628kcal | Carbohydrates: 6g | Protein: 56g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 1305mg | Potassium: 1030mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33.6% | Vitamin C: 18.8% | Calcium: 22.6% | Iron: 9.7%