Ingredients
4 Mountaire® Blue Label Boneless Skinless Chicken Breasts, pounded thin
2 tsp kosher salt
2 tsp freshly ground black pepper
½ cup basil pesto
1 cup mozzarella cheese, shredded
3 cups garlic marinara sauce
¼ cup balsamic glaze
¼ cup fresh Italian parsley, chopped
Directions
Season and stuff chicken breasts: For each pounded chicken breast, season both sides with salt and pepper. Spread 1/4 cup pesto evenly on the breast side facing up then add an even layer of 1/2 cup shredded mozzarella cheese. Roll up each breast so that the pesto and cheese are in the center of the roll.
Bake stuffed chicken breasts: Preheat oven to 350°F, low fan. Place each rolled chicken breast into a 4″-deep hotel pan (size varies by number of servings). Bake chicken for 20 minutes. Top breasts with garlic marinara sauce. Continue baking for 15-20 more minutes, until chicken reaches an internal temperature of 165°F. Remove from oven, and let chicken breasts rest for 5 minutes before slicing.
Slice baked chicken and serve with marinara from pan, a drizzle of balsamic glaze, and sprinkling of minced parsley.
