ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN

My kitchen has been closed for about a week now.
And no, we haven't spent a small fortune eating out. Generally, we try to limit our nights out/ordering take-out to no more than two nights a week, with one being something casual and the other being our "date night". We've found that eating home is not only cheaper, it's also much healthier.
Instead, we've been eating out of the freezer this week. You may have noticed that I often recommend doubling (or tripling) recipes and freezing the extra portion for a quick and simple dinner in the future (i.e. work day from hell). Well, I practice what I preach, so I typically have a full freezer stocked with prepared food and staples (or at least I had one before this week). With my girls weekend in Charlotte this past weekend, I knew I'd have very little time to meal plan and grocery shop, so I decided to give myself a break from the kitchen and use up some of my freezer reserves. You know, extend my vacation a bit.
I have to admit, it has been really nice to come home from work with nothing more to do than pop a dish in the oven, pour a glass of wine and read a magazine or work on the blog. And don't get me started on the easy clean up. That's where the real "break" comes in for me. I love to cook (obviously), and would happily stand in a kitchen cooking until the cows come home; just don't make me do the dishes. I'll scream, I'll cry, I'll pitch a royal fit (this is all embarrassingly true).
I hate to clean. It's not my thing.

Ingredients:
  • 4 boneless skinless chicken breasts
  • 8 ounces fresh mozzarella, sliced into 8 slices
  • 1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
  • 1 bunch of basil, whole leaves
  • 1/4 cup fresh grated parmesan
  • 1 tablespoon Italian seasoning
  • Salt and pepper for seasoning
Directions:
  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.
You can find complete recipes of this ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN in barbellsandbellinis.com
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