© Petrina Tinslay
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Serves : 8

Roast and peel the bell peppers yourself or use a jarred brand. Plus: More Chicken Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 450°. Rub the bell peppers with 1 tablespoon of the olive oil and put them on a baking sheet. Roast the peppers for about 40 minutes, turning occasionally, until charred and very soft. Transfer the peppers to a bowl to cool, then core, seed and peel. Cut the peppers into 1-by-3-inch strips.

Step 2    

Using a sharp, thin knife, cut a horizontal pocket in each chicken breast half. Season the pockets with salt and pepper and sprinkle 1 tablespoon of the Parmesan in each. Tuck the basil leaves and roasted peppers into the pockets. Press the chicken breasts lightly to close.

Step 3    

Heat 1 tablespoon of the olive oil in each of 2 medium skillets. Season the chicken breasts with salt and pepper, add 4 to each skillet and cook over moderately high heat until browned on both sides, 7 to 8 minutes. Serve the chicken warm or at room temperature.

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