Lemon Mint Pesto and Mozzarella Stuffed Chicken with Zoodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE STUFFED CHICKEN:
  • 3 large eggs
  • 1 cup whole wheat breadcrumbs
  • ½ cup grated parmesan cheese
  • Sea salt and fresh ground pepper, to taste
  • 6 boneless, skinless chicken breasts
  • ½ cup lemon mint pesto (here is my recipeor you can use store bought pesto of any variety)
  • 8 oz. Stella® Fresh Mozzarella, cut into chunks
  • Toothpicks
FOR THE ZOODLES:
  • 3 medium to large zucchinis, spiralized
  • ½ cup lemon mint pesto (here is my recipeor you can use store bought pesto of any variety)
  • 8 oz. Stella® Fresh Mozzarella, cut into chunks
  • 1 cup grape or cherry tomatoes, chopped
Instructions
FOR THE STUFFED CHICKEN:
  1. Preheat the oven to 350 degrees F. Place a piece of foil on a baking sheet for easy clean-up later and set aside.
  2. In a medium sized shallow bowl, break the eggs into the bowl and then beat them until the yolk and white have combined.
  3. In another medium sized shallow bowl, mix the breadcrumbs, parmesan, salt and pepper
  4. Using a paring knife, cut a "pocket" in each of the chicken breasts
  5. Stuff the pocket with a spoonful of the pesto and several chunks of mozzarella cheese.
  6. Secure the pocket closed with toothpicks
  7. Dip each stuffed chicken breast in the egg mixture first, followed by the breadcrumb mixture making sure they are well coated. Gently shake off any excess and place on the prepared cooking sheet with the toothpick side facing up.
  8. Place in the oven and bake for 40-45 minutes or until the chicken is no longer pink in the middle and the outside is golden brown.
  9. Remove from the oven and cool for a few minutes, then remove the toothpicks.
FOR THE ZOODLES:
  1. While the chicken is baking, spiralize the zucchinis and place in a colander or strainer in the sink and toss generously with salt to encourage them to "sweat" out their water.
  2. Let the zucchini to sit for 20-30 minutes.
  3. Rinse with water and squeeze dry with a clean dish towel or paper towels and place in a large mixing bowl.
  4. Toss with pesto.
  5. Either mix in the mozzarella and tomatoes or leave separate (like I did) and let your guest choose what they would like.
Recipe by Becky's Best Bites at https://beckysbestbites.com/lemon-mint-pesto-mozzarella-stuffed-chicken/