Red Pepper Mozzarella Basil Stuffed Chicken Recipes
ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN RECIPE - (3.9/5)
Provided by rmulleni
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees fahrenheit. Grease a 9X12" casserole dish. Butterfly chicken breasts from opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over. Sprinkle with remaining Italian seasoning and salt and pepper. Bake chicken for 30-40 minutes. Pull chicken out and turn oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until brown and bubbly, about 5 minutes.
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
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