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Stuffed Chicken Breast Recipe with Pesto and Mozzarella

Mozzarella Pesto Stuffed Chicken Breasts

Baked chicken breasts stuffed with mozzarella cheese, pesto, and a panko parmesan crust.
Prep Time 15 minutes
Total Time 1 hour


  • 4 boneless skinless chicken breasts
  • Salt and pepper for seasoning chicken
  • 3/4 cup basil pesto Basil Pesto or use store-bought pesto
  • 8 ounces sliced fresh mozzarella cheese
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.
  2. Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.
  3. Spread 3 tablespoons pesto onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.
  4. Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.
  5. Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm.
  6. Note-make sure you remove the toothpicks before eating.