Mozzarella Stuffed Chicken Pomodoro (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, even-sized pieces
02 -
1 tablespoon pesto, divided
03 -
2 oz mozzarella (4 slices of fresh mozzarella or 1/4 cup shredded mozzarella)
04 -
3 tablespoons olive oil, divided
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon dried basil
07 -
1/2 teaspoon dried oregano
08 -
1 teaspoon sea salt
09 -
Cracked black pepper to taste
10 -
2 cloves garlic, pressed
11 -
1 shallot, chopped
12 -
1 pint cherry tomatoes
13 -
1/3 cup white wine
14 -
1/3 cup chicken broth
15 -
Fresh basil, torn
# Instructions:
01 -
Place chicken breasts flat on a cutting board. Tenderize to even thickness. Cut 3/4 of the way through each breast parallel to the board, creating a pocket.
02 -
Spread 1/2 tablespoon pesto inside each pocket. Add mozzarella to each pocket and push toward the back. Use toothpicks to seal. Rub chicken with 1 tablespoon olive oil and season with garlic powder, dried basil, dried oregano, sea salt, and cracked pepper on both sides.
03 -
Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sear chicken until golden, about 4 minutes per side. Flip and place the lid on. Remove chicken from the pan.
04 -
Heat 1 tablespoon olive oil in the same skillet. Add garlic and shallots, cooking for 1 minute until fragrant. Add cherry tomatoes and cook for 2-3 minutes until blistered. Deglaze the pan with white wine, scraping up browned bits.
05 -
Reduce heat and stir in chicken broth. Simmer sauce for 5 minutes. Add torn basil, salt, and pepper. Return chicken to pan, nestling in the sauce. Spoon sauce over chicken and simmer for 3-5 minutes until chicken reaches 165°F. Serve immediately.
# Notes:
01 -
Tenderize chicken breasts for even cooking.
02 -
Use premixed Italian seasoning for convenience.