Roasted Pepper, Mozarella & Basil Stuffed Chicken

9 50 642
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Roasted Pepper, Mozarella & Basil Stuffed Chicken
Health Highlights


2 bunch, trimmed Asparagus
1 bunch Basil, fresh
1/4 tsp Black pepper (or to taste)
4 breast Chicken breast, boneless, skinless
1 tbsp Italian herb seasoning, McCormick
227 gm Mozzarella cheese, partially skimmed (sliced into 8 slices)
1/4 cup Parmesan cheese, grated
1 can (12oz) Roasted red peppers, canned (sliced into 1 inch pieces)
1/4 tsp Salt (or to taste)


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. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.

Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning.

Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese.

Broil until cheese is browned and bubbly, about 5 minutes.

Serve with steamed, lightly seasoned asparagus.

Nutrition Facts

Per Portion

Calories 642
Calories from fat 251
Calories from saturated fat 73
Total Fat 27.9 g
Saturated Fat 8.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.6 g
Cholesterol 211 mg
Sodium 1271 mg
Potassium 1468 mg
Total Carbohydrate 25.3 g
Dietary Fiber 8.1 g
Sugars 8.0 g
Protein 76 g

Dietary servings

Per Portion

Meat 2.6
Milk Alternative 1.3
Vegetables 4.3

Energy sources


Meal Type(s)