Roasted Red Pepper Stuffed Chicken
- 2 Boneless, Skinless Chicken Breasts
- 2 oz Smoked Mozzarella Cheese, Sliced
- 4 Basil Leaves
- 2 Roasted Red Peppers (I used jarred peppers)
- 1 Tablespoon Olive Oil
- Salt and Pepper to taste
- Preheat oven to 375F.
- In a baking dish, lay the chicken breasts flat. If they are not an even thickness, feel free to pound them a little thinner until they are even.
- On each piece of chicken, lay 1 oz of the cheese, 1 roasted red pepper and 2 large basil leaves.
- Roll the chicken breasts so the filling is enclosed, and secure with toothpicks if needed.
- Drizzle the olive oil over the chicken, and season with salt and pepper.
- Bake at 375F for 35-40 minutes, or until cooked through.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/roasted-red-pepper-stuffed-chicken/
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