Saturday, October 2, 2010

chicken breast stuffed with mozzarella and roasted red pepper

sara tady ©

Tired of the same ol' grilled chicken breast?  I hear ya!  This is an elegant, yet simple way to spice up the ordinary chicken entree.  Or course, like most of my recipes, the ingredients could be swapped out for your favorite stuffing choices.  Need ideas?  Try this method using monterey jack cheese and your favorite salsa for a tex-mex spin.  Or how about trying it with a store bought pesto and chopped tomatoes?  The possibilities are endless!  Don't be afraid to try your own ideas.

Ingredients Needed:
Boneless (skin optional) Chicken Breast
Mozzarella Cheese
Roasted Red Peppers
Salt and Pepper
Italian Parsley (fresh preferred)

step 1: pound chicken breast to roughly 1/2 inch thick.  Don't have a meat tenderizer?  No problem! Try using the bottom of a frying pan, the side of a canned item, a rolling pin, or a brick covered in foil.
step 2: chop up about a 1/4 cup of roasted red pepper
step 3: chop up a small handful of fresh italian parsley
step 3: layer mozzarella cheese, roasted red pepper and a sprinkle of parsley on top of chicken breast.
step 4: roll it up! Secure it with toothpicks any way that works! Salt and pepper the outside
step 5: throw it on the top rack of the grill. Let chicken cook for roughly 10 minutes on 1 side, then flip for another 5-6 minutes. No grill? How about a grill pan?  No? You could also prepare this on a skillet or in the oven.  Adjust cooking times as necessary.

Serve with a seasonal vegetable or side salad. Print this Recipe

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