Roasted Red Pepper, Mozzarella, and Basil–Stuffed Chicken

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 4 servings.
Barbara Lepley, Meyersdale, Pennsylvania
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This 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

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 grated Parmesan cheese
  1. Preheat oven to 400°F. Grease a 13x9-inch, broiler-safe baking dish.
  2. Butterfly chicken breast halves: Slice through each breast horizontally, leaving a 1⁄4-inch “hinge.”
  3. Open chicken breasts and place in prepared dish. 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 of mozzarella. Fold over the other side, tucking in fillings. Sprinkle with remaining Italian seasoning.
  4. Bake for 30 to 40 minutes, or until the internal temperature of chicken breast reaches 165°F on a meat thermometer. Remove from oven. Turn oven to broil. 
  5. Top each breast with 1 slice mozzarella. Sprinkle with Parmesan. Broil for 5 minutes or until cheese is browned and bubbly.
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