Red Pepper And Mozzarella Stuffed Chicken Food

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

ROASTED RED PEPPER MOZZARELLA AND BASIL STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees. Grease a 9 x 12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.

RED PEPPER AND MOZZARELLA STUFFED CHICKEN

Steps:

• Preheat the oven to 350 °F.
• On a clean work surface, slice garlic clove in half and generously rub over 4 chicken breasts on all sides.
• Using a sharp knife, begin about ⅓-inch beneath the skin, slice through the length of the breast without cutting all the way through. Season the chicken all over with salt and pepper.
• In a large iron skillet over medium-high heat, heat 1 tablespoon of olive oil and add the 4 chicken breasts skin side down, you may work in batches if you wish. Cook for about 4-5 minutes until the skin is golden brown. Turn and cook for another 4-5 minutes on the other side. Remove from heat and cool for a few minutes.
• Once cooled, stuff 2-3 tablespoons of shredded mozzarella cheese into each chicken breast.
• Add 2-3 strips of roasted pepper to each stuffed chicken breast.
• Finally, add 2-3 slices of pepperoni atop the shredded mozzarella.
• Cook in the preheated oven for about 8 minutes until the chicken is completely cooked and the cheese has melted then increase the heat to 450 °F and cook for another 5 minutes until pepperoni and chicken skins are extra crispy.
• Serve with sides of your choice.

RED BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS

Steps:

• Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
• In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
• Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
• Heat oven to 375ºF.
• Line a large baking pan with foil and sray with nonstick cooking spray.
• In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
• Stuff 1/6 of mixture into each chicken breast pocket.
• Sprinkle with salt, pepper, and rosemary.
• Bake for 20 minute.
• Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.