With all the flavors of summer (basil! mozzarella! tomatoes!) but with the ease of ingredients you can find year-round, this stuffed chicken recipe can be your weeknight dinner savior. This is a quick dinner to put together with everything coming together in less than an hour. Speed up your dinnertime even more by prepping the chicken ahead of time and cook off when you’re ready! 
Did stuffed chicken go out of style at some point? I’m still here for it—mostly because it’s usually filled with cheese, and when is that ever wrong? (Answer: It never is.)
The original version of this recipe came from The Modern Proper, one of my favorite food blogs for their gorgeous photography, fantastic recipes, and entertaining Instagram stories.
How to Make Cheesy-Stuffed Chicken Breasts
Start by cutting a slit in each chicken breast, so you have somewhere to land the filling, which is just a mix of cream cheese, mozzarella, Parmesan, pesto, and garlic. If you can make homemade pesto (use your favorite recipe or here is one with lemon!), I highly recommend you do so and use it here. I haven’t found a store-bought pesto I love around my area, but if you have one, take the shortcut!
When you’re ready to fill, simply stuff the chicken breasts with the cheese mixture, fresh spinach, and chopped sun-dried tomatoes. I like to season the outside with Italian seasoning along with salt and pepper and give each side a good, hard sear in cast iron (here’s an oven-to-table one that’s worth the price!) before transferring to the oven to finish cooking. You could also throw these on a hot grill with the lid closed to finish cooking if you want to take the heat outside. Sprinkle with fresh basil and parsley when you’re ready to serve.
It might be advisable to let these cool slightly, as the molten-hot cheese filling is just waiting to strip the top of your mouth, but we’ll see if you can wait.
[tasty-recipe id=”41323″]
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