- 4 oz. goat cheese or cream cheese, at room temperature
- ¼ c. sundried tomato pesto
- ¼ c. chopped fresh basil
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tbsp. butter
- 2 tbsp. olive oil
- ½ c. shredded mozzarella or Italian blend cheese
- Garnish with: fresh basil leaves and additional sundried tomato pesto
Preheat the oven to 375°F.
Stir together the cheese, pesto, and basil in a small bowl.
Blot the chicken dry. Starting on a thick side of a chicken breast, use a paring knife to cut a pocket into the chicken. Use your fingers to gently open the pocket and tuck in the cheese mixture. (Depending on the size of the breasts, you might have a little left over.) Sprinkle the chicken all over generously with salt and pepper.
Warm the butter and oil in a large, oven-proof skillet. When the foaming subsides, add the chicken and cook undisturbed until deeply browned on the bottom, about 4 minutes. Flip with tongs and transfer into the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat reaches 160 to 165°F., 10 to 20 minutes depending on the size of the breasts.
Sprinkle with mozzarella and let rest for 5 minutes before serving.
Tell Us What You Think
Rate this recipe to get started.