May 6, 2010

Chicken Breasts Stuffed with Green Pepper, Onion, Cheese

This is one of my personal favorite meals. I think I like it so much because it is so versatile and so simple. You can literally stuff this chicken with anything and it tastes so good. I have stuffed these with cooked broccoli, spinach, ham -- you name it! You can also skip the tomato sauce altogether, dip the rolls in egg and then breadcrumb. They bake wonderfully that way, too! I served this with garlic mashed potatoes and corn.


  • 1 lb boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1 c mozzarella cheese, divided
  • 1/4 c Parmesan cheese
  • 2 oz cream cheese, softened
  • 1/2 green pepper, chopped
  • 1/4 sweet onion, chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic salt
  • 1 c tomato sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 clove of garlic, minced
  • 1/2 tsp tarragon

  • Preheat oven to 400 degrees.
  • Heat butter and olive oil over medium heat in a skillet. Add garlic, stirring until it become fragrant.
  • Add onion and green pepper, cook until tender.
  • Mix 1/2 c mozzarella cheese, Parmesan cheese, cream cheese, oregano and garlic salt to the green pepper/onion mix.
  • Spread mixture onto each chicken breast evenly.
  • Roll up each chicken breast tightly and secure with toothpicks.
  • Place seam-side down in a 13x9-inch greased baking dish.
  • Spoon tomato sauce over all and season with tarragon.
  • Cover with foil. Bake for 30 minutes.
  • Remove foil. Sprinkle remaining mozzarella cheese over all.
  • Bake an additional 3 to 5 minutes, or until cheese is melted.

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