These super flavorful stuffed chicken breasts are super easy to pull together and perfect for a weeknight meal. The best part? It’s all cooked in one simple pan. Serve alongside a simple lemony side salad and you have the full meal deal.
4 chicken breasts
1, 7 oz jar pesto
1, 8 oz jar grilled artichoke hearts
1, 7 oz sun-dried tomatoes
2, 8 oz package fresh mozzarella pearls
1/4 cup balsamic vinegar
1 pint cherry tomatoes
Preheat oven to 350.
Filet your chicken breasts cutting half way in, but not all the way through. Open up.
Smear one side of each chicken breast with pesto (about 2 tablespoons per breast), top with several artichokes leaves and sun-dried tomatoes, and about 5 mozzarella pearls.
Pull the other side of the chicken breast over the stuffed side. Don’t fret if it looks messy or too full. Secure the top and the bottom with a couple of toothpicks and set aside.
To a large cast iron skillet, add 2-3 tablespoons of the oil from the sun-dried tomato jar and turn to medium-high. Once oil looks shimmery, start adding your stuffed chicken breasts. Sear on each side (not necessary to do both sides, but sure makes it yummy). Add tomatoes and the rest of the mozzarella pearls.
Add entire skillet to the oven and cook for 25-30 minutes or until chicken is done.
Serve along side a lemony salad and dinner is done!
