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Recipe: Perfect Red pepper stuffed chicken

Posted at March 2, 2020 13:08 by admin in Cookie Recipes

Red pepper stuffed chicken. These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. They are baked, not fried so they are low in calories.

Red pepper stuffed chicken Stuffed Red Peppers. this link is to an external site that may or may not meet accessibility guidelines. Lay chicken breast in casserole dish opened up. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. You can cook Red pepper stuffed chicken using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Red pepper stuffed chicken

  1. You need 3 piece of chicken breasts.
  2. It’s 1 of red pepper.
  3. Prepare 1 of fresh mozzarella.
  4. It’s 8 of Fresh basil.
  5. Prepare 2 tbsp of Cajun seasoning.

Combine the cheese, roasted red pepper, olives and basil in a medium bowl, to form the filling. Stuff some into the pocket of each chicken breast, using all of it. How to Make Roasted Red Pepper Stuffed Chicken. These Chicken Stuffed Peppers are filled with black beans, corn, onion, and brown rice — you pretty much have all the food groups in one bite!

Red pepper stuffed chicken step by step

  1. cut the red pepper into small strips.
  2. Butterfly the chicken breasts and season it with the Cajun seasoning on both sides.
  3. Preheat cast iron pan Valkyrie in the fresh mozzarella so it will fit into the chicken.
  4. stuff the chicken with red pepper and fresh mozzarella come up with a little basil inside.
  5. Cook it on high heat for 2 or 3 minutes on each side, in the cast iron pan.
  6. Once off of the stove, put in baking pan and the rest of the red pepper any vacant spaces.
  7. Cook in oven cook in oven at 350° for 25 minutes.
  8. Remove and put fresh mozzarella and a pinch of basil on top and cook until cheese is melted.

I personally preferred the red peppers over the green (I think orange or yellow would be better too). Maybe that's just me, but I think they cooked with a better. Carefully transfer stuffed chicken breasts to casserole dish. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.

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