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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 503 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2

Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.

Step 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.

Step 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).