Description
Discover how to make Pesto Chicken Bacon Mozzarella Bombs, a mouthwatering recipe that combines savory flavors and melty cheese for an irresistible treat.
Ingredients
- 4 Chicken breasts
- 1 cup (240 ml) buttermilk
- Salt and pepper
- 4 ounce (113 g) s fresh moz zarella
- 4 tablespoon (60 ml) s basil pesto
- 8 slices beef bacon
Instructions
- Put the chicken breasts into a resealable plastic bag and cover them with buttermilk. Allow them to marinate for a minimum of 30 minutes. Once you’re ready to cook, take the chicken out, rinse it, and dry it using paper towels.
- Set your oven to preheat at 350°F.
- Gently cut a slit in the thickest part of the chicken breast to form a pocket. Use your fingers to spread a tablespoon of pesto inside the pocket and place slices of mozzarella in it. Season the chicken breast with salt. Wrap each breast with two slices of beef bacon, making sure to tuck the ends securely under the wrapped bacon. Repeat this process for each chicken breast.
- Warm an oven-safe skillet on the stove over medium-high heat and add approximately 1 tablespoon of olive oil.
- Place the chicken in the hot skillet and sear for about 3 minutes on each side, aiming to brown the bacon without fully cooking the chicken. Remove the skillet from the heat and discard most of the bacon grease. Transfer the skillet to the preheated oven.
- Cook in the oven for approximately 10 to 20 minutes until a meat thermometer indicates that the internal temperature of the thickest part reaches 165°F. The cooking time will depend on the thickness of the chicken and the duration they were seared on the stove.
Notes
- Pat the chicken dry after rinsing off the buttermilk to aid in browning.
- Carefully cut a pocket in the chicken breast to securely hold the mozzarella and pesto.
- Wrap the beef bacon tightly around the chicken for even crisping and to prevent cheese leakage.
