Roasted Red Pepper Stuffed Chicken

Roasted Red Pepper Stuffed Chicken Recipe

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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


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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

How to Make Roasted Red Pepper Stuffed Chicken


  • 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,

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About Roasted Red Pepper Stuffed Chicken

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

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