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4 boneless, skinless chicken breasts
1 cup pesto sauce
1 cup roasted red peppers, sliced
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Salt and pepper to taste
Toothpicks or kitchen string to secure the chicken
Directions
1. Preheat your oven to 375 degrees Fahrenheit.
2. Lay each chicken breast on a clean surface. Using a sharp knife, carefully slice into the side of each breast to create a pocket. Be careful not to cut all the way through.
3. Spoon about a tablespoon of pesto sauce into each pocket, then stuff with a generous amount of roasted red peppers.
4. Sprinkle a portion of mozzarella inside each chicken breast, then use toothpicks or kitchen string to secure them closed.
5. Season the outside of the chicken breasts with salt and pepper, and brush with olive oil.
6. Arrange the chicken in a baking dish and spoon any remaining pesto over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.
8. Remove from oven, let rest for a few minutes, then remove toothpicks or string before serving.
Variations & Tips
For those who enjoy a bit of crunch, you can add a topping of breadcrumbs mixed with a little parmesan cheese for the last 10 minutes of baking. If you're looking to spice it up, a sprinkle of chili flakes inside the chicken can heat things up. Vegetarians in the family? Substitute chicken for large portobello mushrooms and follow the same steps.
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