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Pesto-Mozzarella Stuffed Chicken Breasts


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Rate this recipe 4/5 (13 Votes)


  • • 4 Organics™ Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
  • • 1/2 tsp. freshly ground black pepper
  • • 1/2 cup Safeway SELECT™ Pesto Pasta Sauce
  • • 1/2 cup Perlini fresh mozzarella balls (or use larger balls cut into small pieces)
  • • 1/2 cup sliced Safeway SELECT™ Fire Roasted Red Peppers


Servings 4
Cooking time 15mins


Step 1

1. Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).

2. While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tbsp. pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.

3. Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling), about 15 minutes total.

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