Chicken can get boring, sometimes doing something completely different can add some variety.
You can stuff chicken breasts with any of your favorite ingredients.
Fresh roasted red peppers offer a great flavor to this particular dish.
- 4 chicken breast, about 5 oz each
- 8 large slices of roasted red peppers (From recipe posted March 30, 2013.)
- 2 tbsp garlic, chopped
- 1 cup Mozzarella cheese, shredded
- 10 Basil leaves chiffonade
- 1 cup breadcrumbs, seasoned
- Take the chicken breast and butterfly it. To do that, cut it in half horizontally. Do not cut all the way through. Leave at least on end attached.
- Season the chicken breast with salt and pepper.
- Add the garlic to the chicken breasts.
- Layer in the roasted red peppers, basil and mozzarella.
- Fold the chicken back together, like a sandwich.
- Carefully coat both sides of the chicken with the seasoned breadcrumbs.
- Preheat a heavy bottom pan on medium low heat with oil. I used a Mediterranean oil, which was a mixture of olive oil and canola oil.
- Cook the chicken on medium low heat until golden brown.
- Because the chicken was thinly cut, each side should only take 4-6 minutes.
- Flip the chicken over and cook the other side to a golden brown.
- Serve with some of your favorite pasta. Here I tossed the pasta with garlic, Parmesan cheese, cream and black pepper.