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Ingredients
- 4 chicken breasts
- 1 tablespoon salt
- 1 tablespoon pepper
- 16 sun-dried tomatoes
- 4 tablespoons pesto
- 4 ounces mozzarella cheese shredded
- 4 tablespoons oil for pan frying
Instructions
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on a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
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slice each chicken breast horizontally along the side to create a pocket for the filling.
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stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sun-dried tomatoes. if the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
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heat oil in a skillet over medium heat.
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pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted, and the chicken is cooked through.
