Do you ever find yourself staring into your fridge wondering what the heck you were going to make for dinner? Most days I have a plan but some days things get busy and I need to figure out something to throw together. This Baked Chicken Stuffed with Sun Dried Tomato & Fresh Mozzarella came about just that way. My fridge was running on low, I had a package of thin cut chicken breasts and some random ingredients.
With chicken in hand I started into the fridge and found half a fresh mozzarella ball and some leftover sun dried tomato pesto I made for New Years. Figured, can’t go wrong with a stuffed chicken breast! This comes together in 10 minutes then cooks for just 30. Yup, dinner on your plate in under an hour! The chicken remains wonderfully juicy, the sun dried tomato pesto adds amazing rich flavor and fresh mozzarella is a perfect addition! The chicken is lightly breaded and baked in the oven with a little bit of white wine! Yum!!!
- 4 thin sliced pieces of chicken breast
- 8 Tbsp sun dried tomato pesto {store bought or homemade- see below}
- 8 slices fresh mozzarella
- 1 egg
- 1 Tbsp water
- Italian seasoned breadcrumbs
- pecorino romano cheese
- 1/2 cup white wine
- If you’d like to make a quick sun dried tomato pesto, heres how… place a couple handfuls of sun dried tomatoes into a food processor with a couple cloves of garlic, a handful of fresh parsley and fresh cracked pepper. Give it a few pulses to start to break up the ingredients. Drizzle in 1/4 cup olive oil with the machine running until the ingredients are finely chopped.
- Preheat your oven to 375 degrees.
- Lay the chicken breasts flat. Top with a slice of fresh mozzarella and a couple Tbsp of the sun dried tomato pesto on each piece of chicken.
- Roll the chicken up and secure with a few toothpicks.
- In a small bowl whisk together the egg and water.
- In another bowl mix together a couple handfuls of bread crumb and about a 1/4 cup of pecorino romano. You can add fresh chopped parsley if you’d like.
- Coat each piece of chicken first in the egg mixture then in the seasoned breadcrumbs.
- Place into a baking dish with the white wine on the bottom.
- Place another slice of fresh mozzarella on each piece of chicken. Drizzle with olive oil and season with fresh cracked pepper.
- Bake for 30 minutes or until the juices run clear from the chicken. Serve the chicken with the juices poured overtop. I made some sautéed potatoes & zucchini to serve on the side.
Leslie
Oh my goodness, these looks yummy! I’m saving this. Thanks for sharing!
Cathy
This looks yummy! Thanks for sharing at the Foodies & Crafties Blog Hop! I can’t wait to see what you link up next week! #foodiescraftiessoiree I would love for you to hop over anytime to Apeekintomyparadise.com and link up with the parties I co-host throughout the week!
Have a terrific weekend!
Cathy
APeekIntoMyParadise.com
Angela LeMoine
Cathy, thank you so much for stopping by! I will be sure to check out more of the link parties!! Thank you!!!
Beth @ The First Year Blog
Oh Angela! This dish looks so good! I wanted to thank you for stopping by my blog!
Angela LeMoine
Thanks so much Beth!!! I appreciate you stopping by! Love your blog!
Mommy on Demand
These sound amazing, on my list of must makes! Thanks for sharing over at The Weekend Re-Treat hope to see you Thursday evening!
Angela LeMoine
Thank you for stopping by! Do hope you give these a try, so yummy!!
Linda @ Mixed Kreations
We eat a lot of chicken and this looks so yummy! I am pinning and sending a link to my daughter too. Thanks for sharing your recipe.