Roasted Peppers and Asiago Stuffed Chicken Breasts
User Reviews
4.5
Roasted Peppers and Asiago Stuffed Chicken Breasts
Description
Roasted Peppers and Asiago Stuffed Chicken Breasts centerpiece tender chicken breasts with a savory filling combining cheese, vegetables, and herbs. The filling blends shredded Asiago cheese with roasted red bell peppers, fresh chopped tomato, parsley, and breadcrumbs to add body and texture. This mixture is spooned into pockets cut into the chicken breasts, which helps lock in moisture and flavor.
The chicken is first seasoned and then browned on both sides in olive oil in an oven-safe skillet to develop a golden crust. Finishing the cooking in the oven ensures even doneness without drying out the meat. Resting the chicken before slicing allows juices to redistribute, keeping each serving tender.
These stuffed breasts make for a satisfying main dish and can be paired with simple salads, roasted vegetables, or grains. The recipe notes alternatives if an oven-safe skillet is unavailable, and provides storage guidance for leftovers.
Ingredients
Filling
- 2 medium tomato chopped
- 1 cup Asiago cheese shredded
- ¼ cup parsley chopped
- ¼ cup red bell pepper chopped, roasted
- ½ cup breadcrumbs
Stuffed Chicken Breasts
- 3 large chicken breast
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Prep: Preheat oven to 375 F degrees.
- Make Filling: Add all the filling ingredients to a bowl and mix everything well together.
- Prepare chicken: Using a sharp knife, cut a pocked in each chicken breast.
- Stuff breasts: Spoon a third of the mixture into each breast pocket and secure with toothpicks. Season the breasts on both sides with salt, pepper and paprika.
- Cook: Heat 1 tbsp of olive oil in an oven safe skillet. Transfer the chicken breasts in the skillet and cook on both sides until golden brown. Transfer the skillet to the preheated oven and finish cooking the breasts until chicken is cooked through, about 15 minutes.
- Rest and serve: Rest for 10 minutes before slicing.
Notes
- When an oven-safe skillet is not available, transfer browned chicken breasts to a baking dish to finish cooking in the oven.
- Store fully cooled leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 392kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 1351mg | 56% |
| Potassium | 723mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1648IU | 33% |
| Vitamin C | 25mg | 28% |
| Calcium | 453mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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