Pesto Mozzarella Chicken (4 ingredients!)

Tender chicken, stuffed with fresh mozzarella and topped with basil pesto. After a short roast in the oven, the pesto is lightly golden, the cheese softens, and the chicken cooks up moist and delightful (and look at those cheesy, pan juices). One swift drizzle of balsamic glaze and this stellar dinner is served.

Talk about the perfect dish for busy weeknight! There are only FOUR ingredients and this one-pan meal makes it to table in about 30 minutes.

About the basil pesto: I prefer refrigerated basil pesto because I find it more vibrant and fresh than the bottled, shelf-stable varieties. I also like homemade pesto, so if you have the time and interest, try the pesto from my Spinach Fettuccine with Pesto.

About the mozzarella: I chose fresh mozzarella for this dish because it's buttery, creamy and melts perfectly. The cheese oozes out of the chicken "pocket" and melts into the juices in the bottom of the pan. Make sure you use a spatula to serve the chicken, cheese and accumulated juices. You won't want to miss a drop.

Pesto Mozzarella Chicken

Cooking spray
4 boneless skinless chicken breasts, about 4-5 ounces each
8 ounces fresh mozzarella cheese, sliced into 8 slices, each about 1/4-inch thick
Salt and ground black pepper
1/3 cup prepared basil pesto (preferably the refrigerated variety)
Balsamic glaze for serving, about 1-2 tablespoons

Preheat the oven to 400 degrees. Coat a shallow baking dish or ovenproof skillet with cooking spray.
Using a sharp knife, halve each chicken breast horizontally, stopping before you cut completely through the other side (cut the chicken like you would halve a bagel, without cutting all the way through). Arrange the chicken in the prepared pan and place two pieces of mozzarella cheese inside the chicken "pocket" (slightly overlap the cheese slices so they fit inside the chicken, without hanging out too much). Season the top of the chicken with salt and pepper. Spread the pesto over the top of the chicken.
Transfer the dish to the oven and bake for 25 to 30 minutes, until the chicken is cooked through and the cheese melts. Use a spatula to transfer the chicken and cheese (and pan juices) to individual dinner plates. Drizzle the balsamic glaze over the chicken and serve.

Serves 4