Roasted Red Pepper, Mozzarella, and Basil-Stuffed Chicken

Recipe for Roasted Red Pepper, Mozzarella, and Basil-Stuffed Chicken
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 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.


Makes 4 servings.

Reader Comments

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Great recipe

One of my all time faves! Easy to make and perfect for keto/low carb, also very filling. I usually make with asparagus and like to drizzle some authentic Italian balsamic on top for added flavor.

Look delicious

I would leave the skin on for added flavor though. We need fat in our diet. I eat full fat EVERYTHING and still weigh 112# at age 58. I’m 5’5” tall. When I eat less fat I gain weight. Must have something to do with the way the body stores fat for survival...