Recipe Instructions:
Ingredients
4 boneless, skinless chicken breast halves
1 tablespoon Italian seasoning, divided
salt and freshly ground black pepper, to taste
1 jar (12 ounces) sweet roasted red peppers, sliced into 1-inch pieces
1 bunch fresh basil leaves
8 ounces fresh mozzarella, cut into 8 slices
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 400°F. Grease a 13x9-inch, broiler-safe baking dish.
Butterfly chicken breast halves: Slice through each breast horizontally, leaving a 1⁄4-inch “hinge.”
Open chicken breasts and place in prepared dish. Sprinkle with half of Italian seasoning and salt and pepper. On one side (half) of each breast, layer roasted red peppers, basil leaves, and 1 slice mozzarella. Fold over other side, tucking in fillings. Sprinkle with remaining Italian seasoning.
Bake for 30 to 40 minutes, or until internal temperature of chicken breast reaches 165°F on a meat thermometer. Remove from oven. Turn oven to broil. Top each breast with 1 slice mozzarella. Sprinkle with Parmesan. Broil for 5 minutes, or until cheese is browned and bubbly.
