Baked Chicken Stuffed with Sun Dried Tomato & Fresh Mozzarella
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!!!
Instructions
- 1
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.
- 2
Preheat your oven to 375 degrees.
- 3
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.
- 4
Roll the chicken up and secure with a few toothpicks.
- 5
In a small bowl whisk together the egg and water.
- 6
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.
- 7
Coat each piece of chicken first in the egg mixture then in the seasoned breadcrumbs.
- 8
Place into a baking dish with the white wine on the bottom.
- 9
Place another slice of fresh mozzarella on each piece of chicken. Drizzle with olive oil and season with fresh cracked pepper.
- 10
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.