Stuffed Chicken

I made this recipe in minutes and was shocked by how well it came out. A great way to change up that normal week night chicken breast.


2 Chicken Breast

1 Bell Pepper

4 Tbs grated Parm Cheese

1/4 Balsamic Vinegar

1/4 Wine ( What ever kind you are drinking)

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Oregano

Butter Fly the chicken breast. This means slice chicken in the middle leaving one side uncut so that it opens like a book. Salt and pepper the chicken all over and place in a bowl. Add a mixture of the vinegar, wine and oregano and allow it sit for an hour. While waiting roast the red pepper whole in the oven at 500 degrees or on broil. Once it starts too blacken, remove and peel off skin. Cut of stem and remove seeds. Slice the pepper in half so you have two flat pieces. When chicken is ready lay each breast open on a plate. Lay one piece of pepper on top of each and fill with 2 Tbs of cheese. Fold the breast closed and place in baking dish. Pour remaining marinade on top and cook for 15 minutes at 350 degress. After about ten minutes I spooned some sauce on the bottom over the chicken to help keep it moist. Enjoy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s