Roasted Red Pepper and Basil Stuffed Chicken

What you need:

    • 4 boneless, skinless chicken breasts
    • 8 oz fresh mozzarella, sliced into 8 pieces, divided
    • 1 jar (12 oz.) roasted red peppers, sliced into 1-inch pieces
    • 1 bunch fresh basil
    • 1/4 cup shredded Parmesan
    • 1 Tbsp. Italian seasoning, divided
    • Salt and pepper, to taste

Directions:

    1. Butterfly chicken breasts and lay in a greased 9x12-inch baking dish.
    2. Season chicken with salt and pepper and half of the Italian seasoning.
    3. Then place roasted red pepper, basil and 1 slice of mozzarella on one side of each piece of the four pieces chicken.
    4. Fold chicken over and arrange chicken so it covers the fillings.
    5. Sprinkle chicken with remaining Italian seasoning.
    6. Bake chicken in a preheated 400 degree oven for 30 to 40 minutes or until chicken is no longer pink.
    7. Remove from oven and top each piece of chicken with a slice of mozzarella and a sprinkle of Parmesan.
    8. Broil on high until cheese has browned and is bubbly.

Recipe from Barbells and Bellinis

Posted on Fantastical Sharing of Recipes