Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken Breast

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Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz. fresh mozzarella, sliced into 8 slices
• 1-12 oz. jar roasted red peppers, sliced into 1 inch pieces
• 1 bunch basil
• 1/4 cup fresh grated parmesan
• 1 tbs. Italian seasoning
• salt and pepper for seasoning

Preparation

Step 1

Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until the chicken is no longer pink). Pull the chicken out of the over and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until cheese is browned and bubbly - about 5 minutes.