Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken

 



Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken


4 chicken breasts, boneless, skinless

8 ounces fresh mozzarella, sliced into 8 slices

1 jar (12 ounce) roasted red peppers, sliced into 1" pieces

1 bunch basil, whole leaves

1/4 cup fresh grated parmesan

1 tablespoon Italian seasoning

Salt and pepper for seasoning


Preheat oven to 400 degrees fahrenheit. Grease a 9X12" casserole dish.


Butterfly chicken breasts from opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over. Sprinkle with remaining Italian seasoning and salt and pepper.


Bake chicken for 30-40 minutes.


Pull chicken out and turn oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until brown and bubbly, about 5 minutes.



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