Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 2 cloves minced garlic
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with a light coating of olive oil.
  2. Pat the chicken breasts dry with a paper towel and season both sides evenly with salt and black pepper.
  3. Place chicken breasts in the dish in a single layer.
  4. In a medium mixing bowl, combine the softened cream cheese and basil pesto.
  5. Fold in the grated Parmesan and minced garlic until the mixture is smooth and velvety.
  6. Divide the mixture evenly among the chicken breasts, spreading it to the edges to fully cover the meat.
  7. Sprinkle the shredded mozzarella evenly over the pesto layer.
  8. Bake for 20 minutes until the cheese is bubbling and mahogany-colored, and the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.