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Baked Chicken stuffed with Arugula Pesto and Mozzarella

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Ingredients

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  • 2 boneless skinless Chicken Breasts butterflied
  • 4 oz sliced Mozzarella
  • 3 cups Arugula
  • 1 cup fresh Italian Parsley
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup Cashews
  • 2 Tbs Capers drained and rinsed
  • 1 clove Garlic
  • 1/2 cup EVOO
  • Salt and Pepper to taste
  • Cooking spray

Instructions

  1. Preheat oven to 425 degrees
  2. Add Arugula, Parsley, Parmigiano Reggiano, Cashews, Capers, Garlic, and EVOO to a food processor
  3. Pulse 20-30 seconds, stopping and scraping down the sides in between
  4. The texture should be smooth and not pasty
  5. Add Salt and Pepper to taste
  6. Makes approximately 1 cup of pesto, however you only need 1/2 cup for this recipe (you can store the rest in an air tight container in the fridge for up to 5 days)
  7. Spray 2 qt baking pan with non-stick cooking spray
  8. Butterfly the Chicken Breasts
  9. Spread 1/4 cup of the pesto to the inside of each Chicken Breast (be careful not to cross contaminate, you will save half of the pesto for the end, so you may want to divide it in half before adding it to the Chicken)
  10. Add Mozzarella slices inside of each Chicken Breast
  11. Fold Chicken in half like a sandwich keeping the stuffing inside (you can place toothpicks through edge of the Chicken as well to give it a better seal)
  12. Place Chicken on baking pan
  13. Bake 30 minutes or until Chicken is no longer pink inside
  14. Top cooked Chicken with 1/4 cup of remaining pesto
  15. Enjoy!
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