Roasted Red Pepper Mozzarella And Basil Stuffed Chicken Recipe 395

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ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN RECIPE - (3.9/5)



Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken Recipe - (3.9/5) image

Provided by rmulleni

Number Of Ingredients 7

4 chicken breasts, boneless, skinless
8 ounces fresh mozzarella, sliced into 8 slices
1 jar (12 ounce) roasted red peppers, sliced into 1" pieces
1 bunch basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

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.

GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA



Grilled Red Bell Peppers Stuffed With Mozzarella image

Make and share this Grilled Red Bell Peppers Stuffed With Mozzarella recipe from Food.com.

Provided by Sugarmagnolia_fl

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf crusty Italian bread, small
3 tablespoons olive oil
3 medium sweet red peppers
1 cup fresh mozzarella cheese, cut into small cubes
1 1/2 teaspoons dried basil
1 garlic clove, finely chopped
1 tablespoon olive oil
kosher salt
fresh ground black pepper

Steps:

  • Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
  • In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
  • Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
  • In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
  • Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
  • Remove tops and cut in half lengthwise.

Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4

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