Ingredients
-
2
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Artichoke-Stuffed Chicken Breast, but With a Different Hat, This is based on Recipe #350909, and I thought I would try it a bit differently one night It’s done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella Enjoy!, This recipe is so wonderful! I was timid to try it but I’m glad I did My 4 year old even ate it up It is also a beautiful dish I plan to make this again tomorrow for some special dinner guests
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
Line Sheet Pan With Aluminum Foil and Treat With Nonstick Cooking Spray. |
|
3
Done
|
Slice Chicken Breast in Half Carefully and Open Up to a Larger Piece (butterfly). |
|
4
Done
|
Salt and Pepper Both Sides. |
|
5
Done
|
Mix Next 7 Ingredients, Reserving 1/4 Cup Mozz Cheese For the Topping. |
|
6
Done
|
Place 1 Tbsp of Filling on Each Opened Breast and Fold Over Gently (egg Roll-Style) |
|
7
Done
|
Bake For 30 Min or Until Chicken Is Done. (this Could Vary Due to the Thickness of the Chicken Breast and Your Oven). |
|
8
Done
|
Take Out and Top Each Breast With Half of Sliced Red Pepper and One Slice of Provolone Cheese, and Italian Seasoning. |
|
9
Done
|
Put Back in the Oven For 5 - 10 Min, or Until Cheese Just Starts to Melt. |
