RED PEPPER AND MOZZARELLA STUFFED CHICKEN
I Like to Remember This Red Pepper, Mozzarella and Pepperoni-Stuffed Chicken as One of My First Dinner Experiments when I Began Hosting ...
Provided by Jeff O'connor
Time 41m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271, Fat 17.7g, Cholesterol 20mg, Sodium 332mg, Carbohydrate 1.1g, Protein 27.4g
ROASTED RED PEPPER MOZZARELLA AND BASIL STUFFED CHICKEN
Recipe from Barbells and Bellinis: http://www.barbellsandbellinis.com/2013/05/roasted-red-pepper-mozzarella-and-basil.html
Provided by micox341
Categories Main Dish
Time 50m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1193 calories, Fat 21.2723119055898 g, Carbohydrate 2.40700108129068 g, Cholesterol 585.182389569162 mg, Fiber 0.148325002719588 g, Protein 232.475351108847 g, SaturatedFat 9.15762540797162 g, ServingSize 1 1 Serving (1005g), Sodium 988.814470998812 mg, Sugar 2.2586760785711 g, TransFat 3.62388476573631 g
MOZZARELLA AND BASIL STUFFED CHICKEN
Steps:
- 1. Preheat oven to 400 degrees. Grease a 9x12 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 BELL PEPPER-SPINACH STUFFED CHICKEN BREASTS
Chicken breasts marinated in herbs and stuffed with red peppers, spinach and mozzarella cheese.....what could be more devine? Cook time does include marinating time.
Provided by SkinnyMinnie
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 373, Fat 20, SaturatedFat 8.4, Cholesterol 117.3, Sodium 694.8, Carbohydrate 7.9, Fiber 1, Sugar 3.5, Protein 38.9
CHICKEN WITH BASIL AND RED PEPPERS
This recipe is from "Main Course Classics" which has some fabulous recipes. I changed it only slightly and was very happy with the results. There are alot of Thai style chicken basil recipes on here but I didn't see this particular one when searching, it is extremely simple and very good. It can be presented very nicely with fresh basil leaves and a few fresh diced red peppers but I could just eat it straight out of the wok with a spatula. I hope you enjoy this.
Provided by Kevin Young
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or frying pan over medium heat.
- Add garlic, scallions, red pepper and stir fry 5 minutes.
- Add chicken and cook until done.
- Stir in fish sauce, soy sauce, and sugar and cook until sauce begins to become thick (about 5-10 minutes).
- Stir in basil leaves and cook 5 minutes or just until leaves are wilted.
- Garnish with fresh basil if desired and enjoy.
Nutrition Facts : Calories 630.5, Fat 41.7, SaturatedFat 8.7, Cholesterol 145.3, Sodium 2571.7, Carbohydrate 12.2, Fiber 2.2, Sugar 6.5, Protein 51
ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN RECIPE - (3.9/5)
Provided by rmulleni
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees fahrenheit. Grease a 9X12" casserole dish. Butterfly chicken breasts from opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over. Sprinkle with remaining Italian seasoning and salt and pepper. Bake chicken for 30-40 minutes. Pull chicken out and turn oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until brown and bubbly, about 5 minutes.
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CHICKEN STUFFED WITH RED PEPPERS AND BASIL - FOOD & WINE
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- Preheat the oven to 450°. Rub the bell peppers with 1 tablespoon of the olive oil and put them on a baking sheet. Roast the peppers for about 40 minutes, turning occasionally, until charred and very soft. Transfer the peppers to a bowl to cool, then core, seed and peel. Cut the peppers into 1-by-3-inch strips.
- Using a sharp, thin knife, cut a horizontal pocket in each chicken breast half. Season the pockets with salt and pepper and sprinkle 1 tablespoon of the Parmesan in each. Tuck the basil leaves and roasted peppers into the pockets. Press the chicken breasts lightly to close.
- Heat 1 tablespoon of the olive oil in each of 2 medium skillets. Season the chicken breasts with salt and pepper, add 4 to each skillet and cook over moderately high heat until browned on both sides, 7 to 8 minutes. Serve the chicken warm or at room temperature.
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- Place all the ingredients for the marinade in a gallon ziploc bag and shake to combine. Add the chicken breasts, shake to coat. Squeeze out any extra air, then place the bag in the refrigerator to marinate the chicken breasts for at least 1 hour and up to 12 hours.
- Heat up a skillet with 2 Tbsp. Avocado Oil over medium heat. Saute each chicken breast for 2-3 minutes on each side, until a slight crust forms. Set aside to cool.
- In the heated skillet, saute the butter, spinach, and roasted red peppers until the spinach is wilted, about 5 minutes.
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- Combine ground beef, egg, garlic, panko bread crumbs, parsley, Worcestershire sauce, milk, salt, and pepper in a large bowl. Mix until all ingredients are well combined.
- Form meatballs by using your hands to roll them into 2-tablespoon sized balls. Place them on a parchment lined baking sheet. You should come out with about 12 meatballs.
- Use your finger to make a hole right in the center of each meatball. Stuff each meatball with a mini mozzarella ball. Use your hands, once more, to roll each meatball and cover the opening of the hole. Place them back onto the baking sheet.
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- Butterfly chicken breasts by slicing into the long side of the breast, stopping about 1⁄4 of an inch from the opposite side. Lay chicken breast in casserole dish open up.
- Sprinkle the exposed insides of the chicken breast with half of the Italian seasoning and salt and pepper. Stack the roasted Prime Time red peppers, basil, and 1 slice of 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 remaining Italian seasoning.
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