# What You 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
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - Using a sharp knife, cut a deep horizontal pocket lengthwise in each chicken breast, being careful not to slice completely through to the other side.
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 mozzarella slices evenly among all four breasts. Secure openings with toothpicks if necessary to prevent filling from escaping during cooking.
05 - Arrange stuffed chicken breasts in the prepared baking dish. Brush the tops with olive oil, then sprinkle Parmesan cheese and Italian herbs evenly over each piece.
06 - Bake for 25 to 30 minutes until chicken is completely cooked through and juices run clear. Internal temperature should reach 165°F when tested with a meat thermometer.
07 - Allow chicken to rest for 5 minutes before serving. Remove toothpicks carefully and serve warm with roasted vegetables or a fresh green salad.
