Roasted Red Pepper Stuffed Chicken Breasts!
By: Kecia’s Flavor Breakthrough!
The other night I made some FABULOUS Cheddar Broccoli Stuffed Chicken Breasts (which I photographed but, I need to re-shoot before I post!) that were so amazing I had to do another stuffed chicken recipe tonight! This one features some lovely roasted red pepper that I had purchased for another recipe, some gooey cheese and seasonings! I know my Honey will love it!
- 2 boneless skinless chicken breast
- Salt and pepper to taste
- 2 roasted red peppers, sliced thin
- 1 tsp. garlic powder
- 10 baby spinach leaves
- 3/4 cup shredded mozzarella, divided
- 1/8 cup panko bread crumbs
- 1 tsp. dried basil
- ¼ cup parmesan
- 1 tbsp. Olive oil or olive oil spray
Preheat oven to 425°F
Butterfly the chicken.
Pound to 1/4”
Season with salt and pepper inside.
Place five of the spinach leaves on each breast.
Top with slices of roasted pepper on each breast, sprinkle with some of the garlic powder.
Using ½ of a cup of the mozzarella, divide evenly over the spinach. Roll up and secure with toothpick or two.
Combine bread crumbs, panko, dried basil, olive oil and Parmesan.
Sprinkle generously over the top of the chicken.
Place in oven for about 30 minutes or until cooked through. Remove from oven, let cool about 5 minutes, and remove the toothpicks.
Cut the breasts in half.
Serve with some nice pasta… I did linguine with a creamy pesto.