Mediterranean chicken breast with pesto rosso and mozzarella

Ingredients for 4 servings:

• 4 m.-sized chicken breasts
• 1 jar pesto, red
• 1 ½ balls of mozzarella
• 16 basil leaves
• Paprika powder
• Salt and pepper, black, freshly ground
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Oven cooked

Preheat the oven to approximately 180°C (top/bottom heat). Rinse the chicken breasts under cold water and pat dry. Using a sharp knife, make a slit in the middle of each chicken breast, but do not cut all the way through. Fill the insides with 1-2 teaspoons of pesto, 2-3 basil leaves, and a slice of mozzarella, then reseal with toothpicks. Season the stuffed chicken breasts all over with paprika, pepper, and salt and briefly fry in hot oil. Then place in a baking dish and fry in a fan-assisted oven for a total of approximately 25-30 minutes. About halfway through the cooking time, top the chicken breasts with the remaining pesto and mozzarella and continue frying. Garnish with the remaining basil before serving.