|
Instructions |
|
|
Preheat oven to 350 degrees. Chop the mozzarella into 1 inch pieces (or grate), and slice bell peppers into long strips.
|
|
|
With a sharp knife, cut a pocket into each breast, trying to make it as big as possible without cutting through the other sides (if you make the opening on a narrow end, less of the stuffing has a chance to come out). Spread about 1 Tbsp. of the pesto into each pocket, and then stuff each pocket with about 1/4 of the cheese (or as much as you can fit), and 3 slices of the bell pepper. Once the chicken has been stuffed, spread the remaining pesto all over the outside of each chicken breast.
|
|
|
Heat the olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook for about 8 minutes on each side to get a nice, golden color. Before finishing the chicken in the oven, sprinkle any remaining cheese over the top, and bake for about 30 minutes or until cooked through.
|
|
|
(I often make this dish for company because it's delicious and really easy to prepare. I made it for dinner on Christmas Eve 2009 when a friend and I spent the holiday together while Trevor and her husband were deployed. Because she doesn't cook, she asked for this recipe to make it as a surprise for her husband when he came back.)
|
|
|
Serving
Suggestions |
|
Great with a side of soft polenta and stewed tomatoes or steamed green vegetables.
|
|
Originally Submitted
8/22/2011
|