Roasted Red Pepper, Mozzarella, and Basil Stuffed Chicken

This weekend I got to make a gourmet meal for my parents, Havalah and her family. I don't know why but I love getting to cook. And I like it even better if I get to do it alone. I wish I could tell you why, but honestly I have no idea :). Anyway, I made this delicious stuffed chicken. Recipe found here.

Roasted Red Pepper, Mozzarella, and Basil Stuffed Chicken
Chicken Stuffed
Roasted Red Pepper, Mozzarella, and Basil Stuffed Chicken

I've copied the recipe from the website that we found it on for you to use, but I've bolded what we did differently. 

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
Serves: 4
Prep Time: 15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices (We just used shredded mozzarella, tasted just as good)
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own) (We used fresh red peppers and didn't roast them and I think it was perfect.)
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 (We used a cookie sheet and it worked really well).  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. 

One thing we would do differently next time is make some kind of a pesto sauce to cook it in the give the rest of the chicken some good flavor. But overall it was really delicious, easy to make and looked gourmet!

Enjoy!
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you would also love these ginger-lime sweet potatoes

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*we'll be possibly sharing this post at one of these blog parties

2 comments

  1. Oh my, this looks good! We like to layer fruit or vegetables under the skin on chicken thighs, but I want to try this method with chicken breasts too.

    ReplyDelete
  2. So delicious looking! Thanks for sharing with us at Motivational Monday.

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