Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1/2 teaspoon garlic salt; 2 tablespoon capers; 1 medium red bell pepper; 1/4 cup olive oil; 1/4 cup bread crumbs; 1 pound chicken; 3 clove garlic; 1 tablespoon parsley; 1/4 cup mozzarella cheese; 3 tablespoon oregano; 1/2 teaspoon rosemary; 2 teaspoon basil; 1/4 cup parmesan cheese; 1/4 cup sun dried tomatoes

Recipe Box Rate/Review Meal Plan

Submitted by boz

Breaded chicken breasts stuffed with cheese, roasted red peppers and capers.

Cal: 387 Fat: 25g Carbs: 11g Protein: 31g Fiber: 3g
More Nutrition...

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Original recipe serves 4

Ingredients (serves 165888)

½ 2x 3x Reset

20736 teaspoons garlic salt

82944 tablespoons capers

41472 medium red bell pepper ; seeded with top removed.

10368 cups olive oil

10368 cups bread crumbs

41472 pounds chicken ; skineless, boneless breasts, pounded 1/4 inch thin.

124416 cloves garlic ; crushed, minced

41472 tablespoons parsley

10368 cups mozzarella cheese ; grated

124416 tablespoons oregano ; dried

20736 teaspoons rosemary ; dried

82944 teaspoons basil

10368 cups parmesan cheese

10368 cups sun dried tomatoes ; minced

In My Kitchen

You will also need: baking sheet

Directions

Prep: 30 min | Cook: 45 min | Ready in: 1 hr 15 min

Cut the red bell pepper into quarters and place on a baking sheet, skin side up. Place in oven and broil until the skin chars.
Remove from oven and peel charred skin off with fingers (when cool enough), or a sharp knife. Discard skin and mince the roasted peppers. Set aside. Alternatively, you can buy ready-made roasted red peppers, which usually come in a jar.
Preheat oven to 350F.
Place minced garlic in a microwave safe bowl with the olive oil and microwave for 10 seconds.
In a separate bowl, combine breadcrumbs, oregano, basil, rosemary, parsely, garlic salt and parmesan cheese.
Dip chicken in the oil mixture, and then dip in the breadcrumb mixture to coat only ONE side.
Lay chicken pieces down, breaded side down, and place 1 to 2 tablespoons of mozzarella cheese in the center of chicken cutlet.
Place a small amount of capers, sundried tomatoes, and minced red pepper on the mozzarella cheese. Adjust the amount of filling you use as needed according to the size of the chicken cutlet. Add any remaining garlic from the oil mixture.
Fold the chicken over the cheese, tomato and pepper mixture to close.
Place each stuffed chicken breast, seams down, in a baking pan sprayed with cooking spray. Top chicken pieces with any remaining cheese or peppers.
Bake at 350F for 30-45 minutes or until done, turning as needed. Allow cheese inside the chicken to melt before turning, as the melted cheese will prevent the chicken from opening.

Nutrition Facts^*

Based on a 2000 calorie diet per serving per serving

DV %

19.4
--
3.8
12.9
37.9
26.7
61.3
26.4

Calories: 387.3
Total Sugars: 3.2g
Carb.: 11.3g
Fiber: 3.2g
Total Fats: 24.6g
Cholesterol: 80.2mg
Protein: 30.7g
Sodium: 632.5mg

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

(Not yet rated) Anonymous User on 2006-04-23

i didn't have mozzarella cheese handy, so i made this with gouda. interesting!

(Not yet rated) boz on 2006-02-20

You can buy roasted red peppers in a jar if you don't want to go through the trouble of roasting them yourself.

(Not yet rated) Anonymous User on 2006-02-19

outstanding!