# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 4 tablespoons basil pesto (store-bought or homemade)
06 - 4 oz mozzarella cheese, sliced
→ Topping
07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Using a sharp knife, carefully cut a deep horizontal pocket lengthwise in each chicken breast, stopping before cutting all the way through to create a hinge.
03 - Generously season both sides of each chicken breast with salt and black pepper, ensuring even coverage.
04 - Fill each pocket with 1 tablespoon of basil pesto and distribute mozzarella slices equally among all four breasts. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Arrange stuffed chicken breasts in the prepared baking dish. Brush the tops with olive oil, then sprinkle evenly with grated Parmesan cheese and Italian herbs if using.
06 - Bake for 25 to 30 minutes until chicken is completely cooked through and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Remove toothpicks carefully before serving warm.
