Roasted Red Pepper Stuffed Chicken
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- chicken breasts, boneless and skinless
- 2 Tbsp
- balsamic vinegar
- 1 Tbsp
- tarragon, dried
- 1/4 c
- basil oll (you can just add dried basil to oil)
- 2-3 slice
- provolone cheese
- pieces of roasted red peppers from a jar
- salt and pepper to taste
1Add tarragon, salt, and pepper to balsamic vinegar, and then whisk in basil oil.
2Flatten chicken breasts with mallet until 1/2" thick. Marinate breasts in basil oil mixture for at least 20 minutes. (I did them overnight)
3Remove breasts from fridge and lay flat on board. Put slice of cheese in the middle and then top with roasted peppers.
4Roll up breasts and secure with toothpicks, or tie with kitchen string. I prefer the string.
5Place in lightly greased baking dish. Bake for 20 minutes at 400 degrees,