Roasted Red Pepper Stuffed Chicken

Roasted Red Pepper Stuffed Chicken

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Linda Seide


My brother made this dish and I had to agree with him that it's delicious. Easy to make and perfect with any side you want to make.


★★★★★ 1 vote

25 Min
20 Min


  • 2
    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
  • 2-3
    pieces of roasted red peppers from a jar
  • ·
    salt and pepper to taste

How to Make Roasted Red Pepper Stuffed Chicken


  1. Add tarragon, salt, and pepper to balsamic vinegar, and then whisk in basil oil.
  2. Flatten chicken breasts with mallet until 1/2" thick. Marinate breasts in basil oil mixture for at least 20 minutes. (I did them overnight)
  3. Remove breasts from fridge and lay flat on board. Put slice of cheese in the middle and then top with roasted peppers.
  4. Roll up breasts and secure with toothpicks, or tie with kitchen string. I prefer the string.
  5. Place in lightly greased baking dish. Bake for 20 minutes at 400 degrees,

Printable Recipe Card

About Roasted Red Pepper Stuffed Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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