Best 2 Red Pepper Mozzarella Basil Stuffed Chicken Recipes

When it comes to cooking, stuffed chicken is a versatile and delicious dish that offers a range of flavors and options. Among the many variations, "Red Pepper Mozzarella Basil Stuffed Chicken" stands out as an exceptional culinary creation. This dish combines the vibrant taste of roasted red peppers, the rich and creamy texture of melted mozzarella cheese, and the aromatic freshness of basil, all wrapped within tender and succulent chicken breasts. Whether you're seeking an impressive main course for a special occasion or a delightful meal for everyday enjoyment, this recipe will guide you in crafting a culinary masterpiece that satisfies your taste buds and leaves you craving more.

Here are our top 2 tried and tested recipes!

ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN RECIPE - (3.9/5)

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken Recipe - (3.9/5) image

Provided by rmulleni

Number Of Ingredients 7

Ingredients

4 chicken breasts, boneless, skinless
8 ounces fresh mozzarella, sliced into 8 slices
1 jar (12 ounce) roasted red peppers, sliced into 1" pieces
1 bunch basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

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.

SPINACH AND RED PEPPER-STUFFED CHICKEN

Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

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.

Tips:

To ensure even cooking, use a meat thermometer to check that the chicken breasts reach an internal temperature of 165°F (74°C) before removing them from the oven.
If you don't have a meat thermometer, you can also check if the chicken is cooked through by cutting into the thickest part of the breast. The juices should run clear, and there should be no pink in the center.
To prevent the chicken from drying out, baste it with the cooking juices every 10-15 minutes.
For a crispy crust, broil the chicken for a few minutes before serving.
If you don't have fresh basil, you can substitute dried basil. Use about 1/4 teaspoon of dried basil for every tablespoon of fresh basil.
If you don't have any mozzarella cheese, you can substitute another type of cheese that melts well, such as cheddar or Parmesan.

Conclusion:

Red pepper mozzarella basil stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful filling and crispy crust, this dish is sure to be a hit with your family and friends.