Pechugas de pollo rellenas de pesto, mozzarella y tomate
Directions
- 1Slice chicken breasts horizontally, but not all the way through.
- 2Spread pesto on the chicken.
- 3Add sliced mozzarella, dried tomatoes, and baby spinach.
- 4Fold the chicken over and secure with toothpicks.
- 5Drizzle with olive oil, sprinkle with salt and pepper.
- 6Sear in an oven-proof skillet.
- 7Place in a preheated oven at 220 C for 20 minutes.
Ingredients
- 2 chicken breasts
- 2 tablespoons pesto
- 1 few slices dried tomatoes in oil
- 1 few baby spinach
- 2 small fresh mozzarella
Equipment
knifeoven proof skillettoothpickstongs