Chicken breasts filled with grilled corn, mozzarella, and basil pesto, cooked on the grill for vibrant flavors.
# The Ingredients You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper
→ Filling
05 - 1 cup grilled corn kernels (from 2 ears or thawed frozen corn)
06 - ½ cup shredded mozzarella cheese
07 - ¼ cup basil pesto
08 - 2 tablespoons grated Parmesan cheese
→ Garnish (optional)
09 - Fresh basil leaves
10 - Additional basil pesto for drizzling
# Step-by-Step Instructions:
01 - Preheat grill to medium-high heat (about 400°F).
02 - Slice each chicken breast horizontally without cutting completely through and open like a book.
03 - Brush both sides of chicken breasts with olive oil, then season with salt and black pepper.
04 - In a mixing bowl, blend grilled corn kernels, shredded mozzarella, basil pesto, and grated Parmesan until evenly mixed.
05 - Evenly spoon the filling into each butterflied chicken breast, fold closed, and secure with toothpicks as needed.
06 - Place stuffed breasts on the grill and cook covered for 6–8 minutes per side, until internal temperature reaches 165°F and cheese is melted.
07 - Remove chicken from grill; let rest for 5 minutes before removing toothpicks and slicing. Garnish with fresh basil and optional pesto drizzle.
