Roasted Red Pepper, Mozzarella, and Basil-Stuffed Chicken

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Roasted bell pepper, mozzarella, and fresh basil stuffed chicken breast is one of those dishes that will become a regular feature at your dinner table. It’s full of flavor, scrumptious, and looks good enough to go from a family favorite to a more elegant meal.

“I am always looking for healthy recipes for me and my family. This is an awesome dish. Serve with roasted asparagus and a side salad.” –Barbara Lepley from Meyersdale, Pennsylvania

Tip: Browning the chicken (after stuffing but before baking) really kicked this recipe up a notch. We do sometimes add a little more cheese to each piece of chicken for fantastic results. –Almanac editors

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit:

Becky Luigart-Stayner

Ingredients

4 boneless, skinless chicken breast halves

1 tablespoon Italian seasoning, divided

salt and freshly ground black pepper, to taste

1 jar (12 ounces) sweet roasted red peppers, sliced into 1-inch pieces

1 bunch fresh basil leaves

8 ounces fresh mozzarella, cut into 8 slices

1/4 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 400°F. Grease a 13x9-inch, broiler-safe casserole.

Butterfly chicken breast halves: Slice through each breast horizontally, leaving 1⁄4-inch “hinge.”

Open chicken breasts and place in casserole. Sprinkle with half of Italian seasoning and salt and pepper. On one side (half) of each breast, layer roasted red peppers, basil leaves, and 1 slice mozzarella. Fold over other side, tucking in fillings. Sprinkle with remaining Italian seasoning.

Bake for 30 to 40 minutes, or until internal temperature of chicken breast reaches 165°F on an instant-read thermometer. Remove from oven. Turn oven to broil. Top each breast with 1 slice mozzarella. Sprinkle with Parmesan. Broil until cheese is browned and bubbly, about 5 minutes.