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Cheese Stuffed Chicken Breasts

Cheese Stuffed Chicken Breasts

  • 4 boneless, skinless chicken breast halves
  • 1 T fresh basil or one-half teaspoon dried basil
  • 4 slices smoked or regular mozzarella cheese, each one-fourth inch thick
  • 2 T EVOO – extra virgin olive oil
  • 1 large green and/or red bell pepper cut into thin strips
  • 1 medium onion cut into thin strips
  • 1 cup sliced portabella mushrooms
  • One-third cup white wine or chicken broth
  • Salt and pepper to taste

Cut a three inch long slit in each chicken piece from one end to the other. Sprinkle the basil over the cheese slices and slip a cheese slice into each pocket, folding it as needed to fit. Close the edges and secure with toothpicks if necessary. Heat the oil in a large skillet over medium-low heat. Stir in the peppers, onions and mushrooms and cook until browned and slightly soft. Move this mixture to the outside of the skillet and ad the chicken. Cook until lightly browned. Turn and place the peppers, onions and mushrooms around the chicken. Add the wine or broth and bake uncovered in a 350° oven for 20 minutes, turning once during the baking. Remove from the oven and place chicken on serving plate with the vegetables placed around the chicken. Add a bit of water to the drippings in the pan to get all the juices released. Pour over the dish and serve. Rice is an excellent side dish.

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