Roasted Red Pepper Stuffed Chicken

By Casie

Ingredients

• 4 boneless skinless chicken breasts
• 4 Tbsp basil pesto
• 1 package mozzeralla cheese
• 4 large roasted red peppers sliced
• 1 1/2 cups parmesan Cheese
• 2 cups panko Breadcrumbs
• Salt and Pepper
• toothpicks

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Pound each chicken breast until thin. Season with salt and pepper. Then, take each breast and lay it out so that you are looking at the chicken with the widest section of the chicken stretching right to left. Spread the pesto over the breast as if a slice of bread. Sprinkle with parmesan cheese. Then to the upper edge of the breast lay out one of the sliced roasted red peppers, cover with mozzeralla cheese as to stuff the chicken so that when it rolls towards you it will be a tight fit. Roll towards you starting at the upper edge where the roasted red peppers are, they should roll up first. Once the breast is rolled into a log secure the ends with tooth picks. Repeat for the remaining breasts.

In a small bowl combine the bread crumbs and remaining parmesan cheese. Coat each of the rolled chicken breasts with this mixture and place in a baking dish. Bake at 400 degrees for 20-25 minutes.