Roasted red pepper, Mozzarella and Basil stuffed Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full breast (both fillets) or 1.16kg

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Red peppers

  Sweet, canned, solids and liquids

  12 oz or 340g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.

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