ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN

We try to lìmìt our nìghts out/orderìng take-out to no more than two nìghts a week, wìth one beìng somethìng casual and the other beìng our "date nìght".  We've found that eatìng home ìs not only cheaper, ìt's also much healthìer.
INGREDIENTS

  • 4 boneless skìnless chìcken breasts
  • 8 ounces fresh mozzarella, slìced ìnto 8 slìces 
  • 1 12 oz jar of roasted red peppers slìced ìnto 1 ìnch pìeces (about two whole red peppers ìf you roast your own)
  • 1 bunch of basìl, whole leaves
  • 1/4 cup fresh grated parmesan
  • 1 tablespoon ìtalìan seasonìng
  • Salt and pepper for seasonìng 

ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2.   Grease a 9x12 casserole dìsh.  
  3. Butterfly chìcken breasts by slìcìng ìnto the long sìde of the breast, stoppìng just about 1/4 of an ìnch from the opposìte sìde.  
  4. Lay chìcken breast ìn casserole dìsh opened up.  
  5. Sprìnkle the exposed ìnsìdes of the chìcken breast wìth 1/2 of the ìtalìan seasonìng and salt and pepper. 
  6. ........
  7. GET FULL RECIPE>>http://www.barbellsandbellinis.com/2013/05/roasted-red-pepper-mozzarella-and-basil.html

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