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Roasted Peppers and Asiago Stuffed Chicken Breasts
Roasted Peppers and Asiago Stuffed Chicken Breasts - Elegant, simple, stunning, delicious. These chicken breasts are absolutely divine! Suitable with your favorite side dishes, whatever they may be, this chicken can be featured for any occasion.
Servings: 3 servings
Stuffed Chicken Breasts
- 3 large chicken breasts
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- ½ tsp paprika
- 1 tbsp olive oil
Prep: Preheat oven to 375 F degrees.
Make Filling: Add all the filling ingredients to a bowl and mix everything well together.
Prepare chicken: Using a sharp knife, cut a pocked in each chicken breast.
Stuff breasts: Spoon a third of the mixture into each breast pocket and secure with toothpicks. Season the breasts on both sides with salt, pepper and paprika.
Cook: Heat 1 tbsp of olive oil in an oven safe skillet. Transfer the chicken breasts in the skillet and cook on both sides until golden brown. Transfer the skillet to the preheated oven and finish cooking the breasts until chicken is cooked through, about 15 minutes.
Rest and serve: Rest for 10 minutes before slicing.
- If you don't have an oven safe skillet, after browning the chicken, transfer it to a baking dish and bake it for 15 minutes or until the chicken is cooked through. (as seen in pictures)
- Leftovers: Transfer leftovers to an airtight container once the chicken has fully cooled to room temperature. They will last 3-4 days in the fridge.
Serving: 1breast | Calories: 392kcal | Carbohydrates: 18g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 1351mg | Potassium: 723mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1648IU | Vitamin C: 25mg | Calcium: 453mg | Iron: 2mg