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Pesto-Stuffed Chicken Breasts with Balsamic Glaze and Parmesan

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Pesto-Stuffed Chicken Breasts with Balsamic Glaze and Parmesan
Ingredients
  • 4 skinless, boneless chicken breasts
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and ground black pepper to taste
  • 6 teaspoons sun-dried tomato oil, divided
  • 4 tablespoons shredded Parmesan cheese
  • 8 tablespoons basil pesto
  • 8 teaspoons drained and chopped oil-packed sun-dried tomatoes
  • 1 cup shredded mozzarella cheese
  • toothpicks
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, carve a hole three-quarters of the way through the thickest part of each chicken breast.
3
Subsequently, sprinkle your chicken with oregano, basil, salt, and pepper.
4
After that, drizzle each breast with 1 teaspoon of sun-dried tomato oil and rub it in along with some of the seasoning inside each pocket.
5
Fill each breast with 1 tablespoon of Parmesan cheese, 2 tablespoons of basil pesto, 2 teaspoons of sun-dried tomatoes, and 1/4 cup of mozzarella cheese.
6
Insert 3 to 4 toothpicks diagonally into each breast to seal them properly.
7
Heat the remaining 2 teaspoons of sun-dried tomato oil in a cast iron skillet over medium heat.
8
Add the stuffed chicken breasts to the skillet and cook until they're golden brown, about 2 minutes per side.
9
While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl.
10
Pour the mixture into the skillet around the chicken and bring it to a simmer.
11
Cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes.
12
Spoon some of the glaze over each breast.
13
Transfer the skillet to the preheated oven and cook until the cheese has melted and the chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
14
Remove the toothpicks and drizzle with pan juices to serve.