Okay, so this is really good. I mean really good! I have not long finished making it for dinner and had a little taste. Delicious!
I do love stuffing chicken breast with all kind of things. This particular Italian style is really flavoursome. Very strange that we are serving it with mashed potatoes, but that is what my daughter requested. However, there is a green salad as well.
I only cooked two chicken breast to serve the four of us this evening. I just think that is enough as it is quite a filling chicken. So, below I am saying that it serves four. However, if you are extra hungry, this recipe will only serve two and you should double everything to make it a four person dinner. Hope this helps.
Italian Style Stuffed Chicken
2 Chicken breast
1/2 Red pepper, diced
1/2 Green pepper, diced
1/2 Red onion, diced
1/4 Cup of sun dried tomatoes, roughly chopped
1 Tomato, sliced
1/2 Teaspoon of dried basil
1/2 Teaspoon of dried oregano
1/2 Teaspoon of dried rosemary
Small bunch of fresh chopped parsley
1/2 Ball of fresh mozzarella, cut into slices
2 Garlic cloves, chopped
2 Tablespoons of olive oil, divided
Preheat your oven to 350 degrees F.
In a medium skillet set over a medium heat, add 1 tablespoon of the olive oil and garlic. Stir for a minute and add the peppers and onions. Cook for about 8-10 minutes until they are soft and lightly browned. Add the sun dried tomatoes, all the herbs and a little salt. Stir well and remove from heat.
With a sharp knife make a large slit in the side of each of your chicken breast. With a tablespoon, spoon in the mixture into each chicken breast. If it flows out, that is perfectly fine. Arrange the mozzarella slices over the pepper and onion mixture. Flatten down the chicken breast with your hands. Next, place three tomato slices over each chicken breast, drizzle over the remaining tablespoon of olive oil and sprinkle with a little salt.
Bake for about 25 minutes or until the chicken is cooked through. Remove from oven and spoon the pan juices over the chicken. Let sit for a few minutes and spoon over the juices again. Garnish with a little fresh parsley. Serve with the pan juices and what ever side dish you love.
Click the downloadable file below to print recipe!
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