It's no mystery why this fun stuffed chicken recipe was a huge hit in our test kitchen: Comforting classic Italian flavors shine here, while the creamy mozzarella balances the acidic tomato sauce nicely. Plus, the pocket of cheesy pesto keeps the chicken moist during the cooking process. These stuffed chicken breasts come together quickly and easily, making them perfect for busy weeknights. 

Ali Ramee

Gallery

Greg Dupree; Food Styling: Jennifer Wendorf, Melissa Gray; Prop Styling: Christina Daley

Recipe Summary

active:
15 mins
total:
50 mins
Yield:
Serves 4 (serving size: 1 stuffed chicken breast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F with rack 7 inches from heat source. Spread 1/2 cup of the marinara evenly in bottom of a broiler-safe 11- x 7-inch baking dish.

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  • Stir together ricotta, pesto, crushed red pepper, and 1/4 teaspoon of the salt in a medium bowl.

  • Season chicken evenly on both sides with Italian seasoning and remaining 1 teaspoon salt. Slice each chicken breast in half horizontally, cutting to but not through the other side. Working with 1 chicken breast at a time, open breast halves like a book, and spread 1 side with 1/4 cup ricotta mixture. Fold chicken breast back up, and secure with wooden picks. Arrange chicken evenly on top of marinara in baking dish. Spread chicken evenly with remaining 1/2 cup marinara; sprinkle with mozzarella.

  • Cover baking dish with aluminum foil. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 30 to 35 minutes. Remove baking dish from oven; remove foil, and remove wooden picks from chicken. Increase oven temperature to broil. Return baking dish to oven. Broil until mozzarella is melted, golden, and bubbling, 3 to 5 minutes. Let rest 5 minutes. Serve.