Not only is it super simple, but it's fresh and light, despite mounds of mozzarella. The roasted red pepper (which you can find in a jar, or you can roast yourself) melts in your mouth after it's baked into the chicken with garlic cloves and fresh basil.
Total Time
1hr
4.5
4 Ratings
Author: Cooking with Jack
Servings:
4
Ingredients
•
4
Boneless, Skinless Chicken Breasts
•
2 2/3
cups
Shredded Mozzarella Cheese
or Fresh Mozzarella
•
2 1/4
cups
Red Chili Peppers
•
1
bunch
Fresh Basil
•
4
Tbsp
Parmesan Cheese
, freshly grated
•
1
Tbsp
Italian Seasoning
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
bunch
Asparagus
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Grease a 9x12 casserole dish.
3.
Butterfly the Boneless, Skinless Chicken Breasts (4) by slicing into the long side of the breast, stopping just about a quarter of an inch from the opposite side.
4.
Make sure you have a clean pocket to put the stuffing.
5.
Fill chicken breast with Shredded Mozzarella Cheese (2 cups).
6.
Add roasted Red Chili Peppers (2 1/4 cups), then Fresh Basil (1 bunch). Carefully transfer chicken breasts to a casserole dish.
7.
Stuff a little more shredded mozzarella to fill the pocket.
8.
Top chicken breasts generously with Salt (to taste), Ground Black Pepper (to taste), and Italian Seasoning (1 Tbsp). Bake chicken for 30 to 40 minutes, until chicken is no longer pink.
9.
Meanwhile, lay Asparagus (1 bunch) on a baking sheet and spritz with olive oil and season with salt and pepper (to taste). Bake in the oven's lower rack, below the chicken.
10.
Pull chicken out of the oven and turn the oven to a broil. Top cooked chicken with Shredded Mozzarella Cheese (2/3 cup) and Parmesan Cheese (4 Tbsp) . Broil in the oven until bubbly and brown, about 5 minutes.
11.
Take it out of the oven, and cool for a few minutes. Serve with roasted asparagus. Enjoy!
Nutrition Per Serving
CALORIES
453
FAT
14.5 g
PROTEIN
58.1 g
CARBS
22.9 g
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