# 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
06 - 4 oz mozzarella cheese, sliced
→ Topping
07 - 2 tablespoons grated Parmesan cheese
08 - 1/2 teaspoon dried Italian herbs
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - Using a sharp knife, cut a deep horizontal pocket lengthwise in each chicken breast, being careful not to slice all the way through to create an opening for the filling.
03 - Season both sides of each chicken breast thoroughly with salt and black pepper, ensuring even coverage.
04 - Fill each pocket with 1 tablespoon of basil pesto and distribute the mozzarella slices equally among the four breasts. Secure the openings with toothpicks if necessary to prevent filling from escaping during cooking.
05 - Arrange the stuffed chicken breasts in the prepared baking dish. Brush the tops evenly with olive oil, then sprinkle with grated Parmesan cheese and dried Italian herbs.
06 - Bake for 25–30 minutes until the chicken is fully cooked and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
07 - Allow the chicken to rest for 5 minutes before serving. Remove any toothpicks carefully and serve warm alongside your chosen sides.
