Red Pepper Mozzarella Stuffed Chicken

$To make Red Pepper Mozzarella Stuffed Chicken, you need: - 4 boneless, skinless chicken breasts - 1 cup roasted red peppers, chopped - 1 cup fresh mozzarella cheese, diced - 1 cup fresh basil leaves, chopped - 3 tablespoons olive oil You will also need: - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ½ cup grated Parmesan cheese (for topping) - 1 tablespoon balsamic glaze (for drizzling, optional) This dish pairs well with: - Mixed greens salad - Roasted vegetables - Garlic bread - Steamed rice {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take four boneless, skinless chicken breasts. Pat them dry with paper towels. This helps the seasoning stick better. Next, lightly season both sides with garlic powder, onion powder, salt, and pepper. Use a sharp knife to make a pocket in each breast. Slice horizontally but do not cut all the way through. A good pocket holds the stuffing well. In a mixing bowl, combine one cup of chopped roasted red peppers, one cup of diced fresh mozzarella cheese, and one cup of chopped fresh basil leaves. This mix adds great flavor and color. Stir the ingredients well until they blend together. Stuff each chicken breast with the mixture. Divide it evenly among all the breasts. Secure the openings with toothpicks. This keeps the delicious filling inside while cooking. Heat three tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts. Sear them for about 3-4 minutes on each side. Look for a nice golden-brown color. After searing, sprinkle half a cup of grated Parmesan cheese on top of each breast for extra flavor. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. Check the internal temperature; it should reach 165°F (74°C). When done, let the chicken rest for five minutes. A drizzle of balsamic glaze adds a nice touch before serving. To stuff chicken well, make sure to cut a pocket. Use a sharp knife for this. Slice horizontally, but do not cut all the way through. This keeps the filling inside. I like to use a mix of roasted red peppers, fresh mozzarella, and basil. This mix adds great flavor. Make sure to fill each pocket evenly. Secure the openings with toothpicks to hold everything in. Cooking the chicken to the right temperature is key. The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check this. Sear the chicken first for a nice golden color. Then, bake it in the oven at 375°F (190°C) for 20-25 minutes. Let it rest for 5 minutes before cutting. This keeps the juices inside. How you serve the chicken makes a big difference. Place each stuffed chicken breast on a clean plate. Garnish with fresh basil leaves for a pop of color. You can also drizzle balsamic glaze on top for extra flavor. Serve it with mixed greens or roasted veggies. This adds color and makes the dish look fancy. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality mozzarella for the best flavor. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe consumption. Enhance Flavor: Marinate the chicken breasts in olive oil, garlic, and herbs for an hour before cooking for an extra flavor boost. Presentation Matters: Drizzle balsamic glaze artistically on the plate for a touch of elegance and flavor contrast. {{image_2}} If you want to change the cheese, you can use provolone or gouda. Both give a rich taste. You could also try feta for a tangy kick. Just remember, each cheese melts differently. Choose one that fits your flavor and texture needs. You can switch up the stuffing too. Spinach and ricotta make a great mix. Artichokes and cream cheese are another tasty combo. For a spicy twist, add jalapeños or pepper jack cheese. Feel free to get creative! You can grill or bake this chicken. Grilling gives a nice smoky flavor. It also cooks quicker, so watch the time. Baking is easy and keeps the chicken juicy. Both methods work well, so choose what you like best. After enjoying your red pepper mozzarella stuffed chicken, let any leftovers cool. Place the chicken in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, take the chicken out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes or until warm. You can also use a microwave. Heat it on medium power for 2-3 minutes. Make sure it's hot all the way through. If you want to freeze the stuffed chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the chicken tasty and safe. You can serve this dish with many tasty sides. Here are some ideas: - Mixed greens salad with a light vinaigrette - Roasted vegetables like zucchini and carrots - Garlic bread for a comforting touch - Creamy mashed potatoes for added richness These sides add color and flavor to your meal. Yes, you can prepare this dish in advance. Stuff the chicken breasts and store them in the fridge. You can keep them for up to a day. When you're ready to cook, just sear and bake them as directed. This makes meal prep easy and quick. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The temperature should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and the juices should run clear. This shows it's safe to eat. You now have a clear guide for making red pepper mozzarella stuffed chicken. We covered key ingredients, step-by-step cooking methods, and useful tips for perfect results. Remember, choosing the right side dishes and storing leftovers properly can make a big difference. Whether you grill or bake, enjoy experimenting with variations and substitutions. This dish is not just tasty; it’s fun to prepare. Now, go ahead and impress your friends and family with your cooking skills!$

Red Pepper Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with roasted red peppers, fresh mozzarella, and basil, baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup roasted red peppers, chopped
1 cup fresh mozzarella cheese, diced
1 cup fresh basil leaves, chopped
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.5 cup grated Parmesan cheese (for topping)
1 tablespoon balsamic glaze (for drizzling, optional)

Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and lightly season both sides with garlic powder, onion powder, salt, and pepper.
Use a sharp knife to create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
In a mixing bowl, combine the roasted red peppers, fresh mozzarella, and chopped basil. Mix well to combine.
Stuff each chicken breast with the red pepper and mozzarella mixture, dividing it evenly among all the chicken breasts.
Secure the openings of the stuffed chicken breasts with toothpicks to keep the filling inside.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Sprinkle grated Parmesan cheese on top of each chicken breast for added flavor.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes. Drizzle with balsamic glaze before serving, if desired.

Notes

For added flavor, serve with a side of mixed greens or roasted vegetables.

Keyword Chicken, mozzarella, red pepper, stuffed chicken