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Roasted Red Pepper, Mozzarella, and Basil–Stuffed Chicken

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 servings.
Category
Poultry
Course
Main Dish
Credit
Barbara Lepley, Meyersdale, Pennsylvania
Sources
The Old Farmer's Almanac Readers' Best Recipes
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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

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 grated Parmesan cheese
Instructions
  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.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Jeremy (not verified)

3 years 3 months ago

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.

mary beth (not verified)

4 years 3 months ago

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...