We had purchased a giant bottle of roasted red peppers from Costco a while back and it sits in our fridge taking up a ton of prime real estate. Last week I decided, enough was enough and needed to have a dinner to use them up once and for all. This recipe was something out of Mikes playbook and is always a hit. I always find you can’t go wrong with stuffing chicken and it is a great way to use up lingering ingredients in your fridge.
Preheat your oven to 425F (I usually cook chicken at 400F but since its stuffed I go higher) and gather together your chicken, fresh basil, roasted red peppers, and real ooey gooey mozzarella (the super soft stuff).
Simply start by using a sharp knife to slice a pocket into each chicken breast. You want to be careful not to cut all the way through, otherwise the cheese will melt completely out and dinner will be ruined. Just kidding, it’s not be the end of the world but you will have a mess on your baking tray and a lot less cheese to enjoy with your meal. Then, open the flap up so you can layer in a piece of roasted pepper, followed by a nice thick slice of mozzarella, finished off with several leaves of basil. Fold the flap back over, rub the chicken breast with a little olive oil and season with sea salt and pepper.Annnddd that’s it! Place on a baking tray (Pampered Chef Bar Pan = the bomb-biggity) and put it into the oven for about 20 minutes and move on to your side dishes.
For this particular meal, since I had a ton of fresh herbs on hand, I decided to do a simple cucumber and tomato salad. You start by dicing up 2 or 3 Roma tomatoes, half of a peeled cucumber and half an onion (make the onion pretty small) and add all that into a bowl. Mince up some fresh herbs (can use dried) like oregano, basil, thyme and toss that in the bowl and season it all with generous amounts of sea salt and fresh cracked pepper. Go ahead and drizzle with 1-2 tbsp. of olive oil and then add about 1/3 cup of vinegar (feel free to use whatever you have on hand). Mix that all together with a spoon and place in the fridge until dinner is ready. You absolutely cannot serve this salad without some nice pieces of sliced ciabatta or baguette, I swear it will be a crime. Nothing is better than using a piece of bread to soak up all the juices… oh my goodness, it is so good my mouth is watering just thinking about it!!
I decided to boil up some broccoli to add to this dish but obviously you are free to use whatever you would like. All I did was chop up a couple heads of broccoli and place the florets into a pot to boil. I always take it off the stove to drain when it is still al dente… I like the veg to still have some bite. Then, I throw it back in the pot and drizzle with olive oil and season with sea salt and pepper and toss it all together. It is so simple and yet tastes so wonderful. Sometimes I squeeze some lemon over it for some extra flavour.
Now, back to the star of the evening…the stuffed chicken. I usually cook chicken for 20 minutes. I can pretty much bank on it being cook through every single time. However, I WILL NEVER not check. We always use a digital thermometer to ensure that our chicken is perfect. I hate nothing more than over cooked chicken, I feel like it is such a waste but undercooked would be hella bad. So, at the 20 minute mark I will pull the chicken out of the oven and use the thermometer. If it reads 160F or higher you are good to go. You can find the link to the one we use here . Our chicken is literally cooked to perfection every single time. It’s a wonderful thing.
As I mentioned, this dinner really is delicious. It is healthy, flavourful, and satisfying. I always like it because it is a nice way to switch up your regular chicken meals and doesn’t take any longer to prepare.
I hope you enjoy this meal as much as we do!
Eat Food. Love Life.
Mozzarella and Basil Stuffed Chicken
A wonderful change to the everyday chicken recipe. Tender, cheesy and filled with delicious roasted peppers. You're going to love this one!
- 2 chicken breasts
- 2 large roasted peppers
- 10 leaves of basil
- 1 tsp each of sea salt and freshly ground pepper
- 1/2 tbsp. olive oil
- Preheat oven to 425F.
- “Butterfly” the chicken by slicing a pocket up the long edge being careful to cut evenly and stopping a bit before the other side.
- Lay the chicken open and on the bottom side, layer 1 roasted pepper, thick slice of mozzarella, and 4-5 leaves of basil on each.
- Fold back the top flap and ensure all the goodies are stuffed inside securely.
- Drizzle with olive oil and season with sea salt and pepper.
- Transfer to a baking tray and place in the oven for 20 minutes or until your digital thermometer reads 160F.
This can easily be adapted into a family of 4 or more, just adjust the quantities accordingly.