Crispy Breaded Pesto Mozzarella Chicken
Elevate your weeknight dinner game with this Crispy Breaded Pesto Mozzarella Chicken recipe that’s bursting with flavor and oozing with cheesy goodness. Tender chicken breasts are stuffed with fragrant basil pesto and gooey mozzarella cheese, then coated in a golden breadcrumb crust enriched with Parmesan and garlic for maximum crunch. Lightly pan-seared and baked to perfection, this dish delivers a mouthwatering balance of juicy chicken and crispy coating. Perfect for family dinners or entertaining guests, it pairs beautifully with roasted vegetables or a fresh green salad. With just 20 minutes of prep time, this recipe is as easy as it is irresistible, making it a must-have for lovers of Italian-inspired comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 120 grams Mozzarella cheese (sliced or shredded)
- 4 tablespoons Basil pesto
- 120 grams All-purpose flour
- 2 large Eggs
- 150 grams Breadcrumbs (plain or panko)
- 40 grams Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Olive oil (or vegetable oil for frying)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
Spread 1 tablespoon of basil pesto inside each pocket, followed by 30 grams of mozzarella cheese. Press the edges of the chicken together to seal. Use toothpicks if necessary to secure.
Set up a breading station by placing the flour in one shallow bowl, whisking the eggs in a second bowl, and mixing the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper in a third bowl.
Dredge each stuffed chicken breast in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it evenly with the breadcrumb mixture. Press the breadcrumbs gently onto the chicken to adhere.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the breaded chicken breasts in the skillet and cook for 2-3 minutes per side, or until golden brown. Do this in batches if needed to avoid overcrowding the pan.
Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reads 75°C (165°F) on a meat thermometer.
Let the chicken rest for 5 minutes before removing any toothpicks. Serve warm with your favorite side dishes, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 386 mg | 30% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
