F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chicken Stuffed with Red Peppers and Basil
© Petrina Tinslay

Chicken Stuffed with Red Peppers and Basil

  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD

Roast and peel the bell peppers yourself or use a jarred brand.

Plus: More Chicken Recipes and Tips

  1. 3 red or yellow bell peppers, or a mixture
  2. 3 tablespoons extra-virgin olive oil
  3. 8 skinless, boneless chicken breast halves (about 6 ounces each)
  4. Salt and freshly ground pepper
  5. 1/2 cup freshly grated Parmesan cheese
  6. 24 basil leaves
  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.
  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.
  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.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Return the chicken to room temperature before cooking.

Suggested Pairing

A fruity, fragrant red Chinon with fresh acidity and up-front fruit flavors will stand up to the sweet pepper and salty Parmesan stuffing.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.