Roasted Red Pepper, Mozzarella, and Basil-Stuffed Chicken

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


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


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 chicken is no longer pink. 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.


Makes 4 servings.


Barbara Lepley, Meyersdale, Pennsylvania

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