Chicken Stuffed with Red Peppers and Basil

• HEALTHY
• MAKE-AHEAD

Ingredients

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.