samedi 7 février 2015

Mozzarella and Roast Pepper Chicken

MozzarellaPepperchicken



ingredients

4 boneless chicken breasts
8 ounces fresh mozzarella, sliced
1 cup mozzarella, shredded
2 roasted red bell peppers, sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup grated Parmesan cheese
oregano
parsley
basil
salt and pepper






Directions:

Preheat oven to 400 degrees. Grease a 9×12 casserole dish.
Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.
Season the inside with the basil, parsley, oregano, salt and pepper. Layer in the roasted peppers, basil leaves and fresh mozzarella slice. Tuck it all in and season the outside with all the spices and place in the 9×13.
Bake chicken for 35 minutes or until chicken is no longer pink.
Pull chicken out of oven and turn the oven to a broil. Top chicken with the shredded mozzarella and sprinkle with Parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.




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