Colorful, delicious, and easy to prepare recipe.
Primavera Stuffed Chicken Breast
They say we eat with our eyes. Well, if that's true, then these chicken breasts are not only pleasing to the eye but absolutely delicious too.
- 2 boneless, skinless chicken breasts about a pound
- 1 medium tomato
- 1/4 red onion
- 1/2 yellow bell pepper or red, or green
- 2 tsp. olive oil extra virgin
- kosher salt and ground pepper to taste
- 1/2 tsp. Italian seasoning
- 1 tbsp. grated parmesan cheese or romano
- 1/2 cup grated mozzarella cheese
- chopped parsley for garnish
Preheat oven to 375° F. Prepare the vegetables by slicing the yellow pepper into thin strips and slicing the onion and tomato into thin half moon slices. Set aside.
Prepare the chicken breasts by making vertical slices into each breast 1/2 to 3/4 inches apart from the top down. Be careful not to cut all the way through.
Place a slice each of the tomato, onion and pepper into each of the slices of the chicken breast.
Place the stuffed chicken breasts on a well oiled baking sheet. Sprinkle them with salt and pepper, Italian seasoning, and parmesan cheese. Top the chicken breasts off with the mozzarella cheese and they are ready for the oven. Bake for 35 minutes, until juices run clear. Garnish with a little chopped parsley and they are ready to serve.
This is such a versatile way to cook chicken breasts. Try stuffing them with crumbled bacon and feta, or even ham and swiss. Use your imagination and have some fun with the recipe.
Did you know: What goes around comes around. In 1950 approximately 80% of chickens were 'free range', by 1980 only 1% were 'free range.' Today it is back up to 12%.
Recipe adapted from delish.com