Go Back
–+ servings

Pesto-Stuffed Chicken Breast

This quick and easy baked keto chicken breast recipe is stuffed with pesto and mozzarella cheese and coated in eggs and Parmesan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 503
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • nonstick aluminum foil
  • 4 boneless, skinless chicken breasts
  • 4 ounces mozzarella cheese, cut into 4 slices
  • 5 tablespoons prepared pesto, divided
  • 2 eggs
  • 2 cups shredded Parmesan cheese

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
  3. Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
  4. Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition

Calories: 503kcalCarbohydrates: 4gProtein: 53gFat: 30gSaturated Fat: 14gCholesterol: 217mgSodium: 1027mgFiber: 1gSugar: 1g

Tried this recipe?

Let us know how it was!