Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken

11 months ago

Roasted Red Pepper, Mozzarella, and Basil Stuffed Chicken is a vibrant and flavorful dish that takes chicken breasts to a whole new level. The chicken is stuffed with a delicious combination of roasted red peppers, fresh mozzarella, and fragrant basil, creating a melty, savory filling that perfectly complements the tender, juicy chicken. The stuffed chicken is then seasoned with a touch of garlic and olive oil before being roasted to golden perfection, allowing the cheese to melt and the flavors to meld together beautifully. With each bite, you'll enjoy a burst of Italian-inspired flavors, making this dish perfect for a weeknight dinner or a special occasion.

Tags:

basil

bell peppers

mozzarella

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 4 servings

Ingredients:

4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions:

Preheat oven to 400 degrees. Grease a 9x12 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 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.

Ingredients:

4 boneless skinless chicken breasts

8 ounces fresh mozzarella, sliced into 8 slices

1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)

1 bunch of basil, whole leaves

1/4 cup fresh grated parmesan

1 tablespoon Italian seasoning

Salt and pepper for seasoning

Directions:

Preheat oven to 400 degrees. Grease a 9x12 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 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.