Red Bell Pepper-Spinach Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chicken breasts marinated in herbs and stuffed with red peppers, spinach and mozzarella cheese.....what could be more devine? Cook time does include marinating time. Ingredients:
6 boneless skinless chicken breast halves |
1/4 cup honey mustard |
2 tablespoons mayonnaise |
1 tablespoon olive oil |
1 tablespoon red wine vinegar |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
1 teaspoon dried basil |
2 cups shredded mozzarella cheese |
1 1/2 cups fresh spinach, chopped |
1 medium red bell pepper, finely chopped |
3 garlic cloves, minced |
3/4 teaspoon fresh ground black pepper |
1 teaspoon dried rosemary |
3/4 cup grated parmesan cheese |
Directions:
1. Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
2. In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
3. Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
4. Heat oven to 375ºF.
5. Line a large baking pan with foil and sray with nonstick cooking spray.
6. In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
7. Stuff 1/6 of mixture into each chicken breast pocket.
8. Sprinkle with salt, pepper, and rosemary.
9. Bake for 20 minute.
10. Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.
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