Stuffed chicken breast with pesto, sun-dried tomatoes and mozzarella

Recipe for juicy stuffed chicken fillets with sun-dried tomatoes, spinach, pesto and cheese.

Course Lunch, Main course

Cuisine Danish

Nøgleord Chicken, Easy dinner, Stuffed chicken breast

Total Time 45

Servings servings

Calories 344kcal

Trim the chicken breasts and season with salt and pepper.
Heat a little oil in a frying pan and sear the chicken breasts very briefly on both sides. They should only just take on colour, not cook through.
*You can skip this step, - personally I find the chicken gets more flavour from a quick browning first.
Take the chicken breasts out of the pan, place them on a chopping board and cut a deep slit into the side of each one, - so you have a deep pocket for the filling.
Spread the inside with pesto, then tuck the spinach, sun-dried tomatoes and mozzarella into the pockets, - pushing it well in.
They are not meant to close, – so fill them generously, the more the better.
Return them to the pan (if it is ovenproof), or place them in an ovenproof dish brushed with a little oil, – and bake in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 25-30 minutes – depending on the size of the chicken breasts.
When they come out of the oven, you can, if you like, sprinkle them with a little finely chopped parsley, - or a seasoning blend of some kind. I have a lovely blend from France with parsley, garlic and shallots - it goes perfectly with this.