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Roasted Red Pepper Mozzarella Stuffed Chicken is displayed as a tempting featured image, showcasing its delicious filling.

Amazing Roasted Red Pepper Mozzarella Stuffed Chicken

This recipe delivers perfectly cooked, juicy chicken breasts filled with the vibrant flavors of roasted red peppers and creamy mozzarella. The key is to use low-moisture mozzarella, pound the chicken to an even thickness, sear the chicken before baking, and allow it to rest after cooking.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 2 large red bell peppers
  • 4 ounces low-moisture mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon balsamic vinegar

Equipment

  • baking sheet
  • Bowl
  • Plastic wrap
  • cutting board
  • knife
  • Medium bowl
  • Oven-safe skillet
  • Meat Thermometer
  • Toothpicks or kitchen twine
  • Pestle or rolling pin
  • tongs

Method
 

  1. Preheat oven to 450°F (232°C). Place red peppers on a baking sheet and roast for 20-30 minutes, or until the skin is blackened and blistered, turning occasionally.
  2. Place the roasted peppers in a bowl and cover with plastic wrap or place them in a sealed bag for 10 minutes. This will allow the steam to loosen the skins.
  3. Peel off the blackened skins, remove the seeds and membranes, and chop the peppers.
  4. In a medium bowl, combine the chopped roasted red peppers, mozzarella cheese, Parmesan cheese, minced garlic, 1 tablespoon olive oil, basil, red pepper flakes (if using), salt, and pepper.
  5. Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
  6. Season the chicken breasts with salt and pepper.
  7. Place a generous amount (about 1/4 of the mixture) of the red pepper-mozzarella stuffing in the center of each chicken breast.
  8. Roll the chicken breasts tightly around the stuffing, tucking in the ends. Secure with toothpicks or kitchen twine if necessary.
  9. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  10. Sear the chicken breasts on all sides until lightly browned. This adds flavor and helps to seal in the juices.
  11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  12. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before slicing and serving.
  13. Drizzle with balsamic vinegar.

Notes

For best results, use low-moisture mozzarella to prevent soggy stuffing. Searing the chicken before baking helps to seal in the juices and adds flavor. Allow the chicken to rest after cooking to ensure a tender and flavorful final product. Store leftovers in an airtight container in the refrigerator for up to 3 days.