Stuffed Chicken Breasts
2951 days ago
Skip to recipe
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
Roasted red pepper, mozzarella and basil
- Italian seasoning
- Roasted red pepper
- Mozzarella cheese
- Fresh basil
Artichoke and almond
- 1 14-oz. can artichoke hearts
- 2 tablespoons chopped roasted almonds
- 2 tablespoons grated Parmesan cheese
- 1/2 cup chopped baby spinach
- 1 teaspoon orange zest
Cajun
- 1 cup diced onion
- 1 cup red and green diced peppers
- 2 tablespoons Cajun seasoning
- 1 cup shredded Cheddar cheese
Directions
- Butterfly chicken breasts by slicing into the long side of the breast, stopping about 1/4 inch from the opposite side. Sprinkle the insides of the breast with salt and pepper.
- Roasted red pepper, mozzarella and basil: Sprinkle insides with Italian seasoning, layer sliced roasted red peppers, sliced mozzarella cheese and fresh basil on bottom side of chicken. Fold top flap over, sprinkle with Italian seasoning. Place in a casserole dish and bake at 400ºF until juices run clear.
- Artichoke and almond: Mix together 1 14-oz. can artichoke hearts, chopped, 2 tablespoons chopped roasted almonds, 2 tablespoons grated Parmesan cheese, 1/2 cup chopped baby spinach and 1 teaspoon orange zest. Stuff chicken breasts with mixture and sauté in olive oil until golden brown.
- Cajun: Sauté 1 cup diced onion and 1 cup red and green diced peppers in olive oil. Stuff chicken breasts. Rub both sides of breasts with 2 tablespoons Cajun seasoning. Place in casserole dish, top with 1 cup shredded Cheddar cheese and bake at 350ºF for 30 minutes.
