Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
4 boneless, skinless chicken breasts
8 oz fresh mozzarella, sliced into 8slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 TBS Italian seasoning
Salt and pepper for seasoning
Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30 - 40 minutes (until chicken is no longer pink). Pull chicken out of the oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
Recipe and photo from www.barbellsandbellinis.com. To view the entire post, click on the photo above.
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