Stuffed Chicken Valentino

232 Reviews

Prep: 30 min
Cook: 25 min
Ready In: 55 min

“This is a dish to serve guests - be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.” - by Crumpet

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Nutrition

Amount Per Serving (4 total)

Calories
234 cal
12%

Fat
10.4 g
16%

Carbs
2.9 g
< 1%

Based on a 2,000 calorie diet

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Reviews (232)

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LADYSIMMONS21

Aug. 10, 2005

"This was great! I did add some spices to the tops of the chicken breasts. I added garlic powder, pepper, red pepper flakes and some rosemary leaves. It really was a great dish and definitely one that ..." See morewill impress dinner guests. I served it with linguine noodles mixed with olive oil, salt, pepper, red pepper flakes, rosemary and garlic, which was a great complement to the flavors of the chicken. Thanks!"

TVLSHARRIS

Aug. 3, 2005

"LOVED THIS RECIPE THE ONLY CHANGE I DID WAS WRAP THE CHICKEN IN FILO DOUGH, THEN BAKE IT. ALSO MADE A ROASTED RED PEPPER AND GARLIC CREAM SAUCE TO GO OVER THE TOP. PEOPLE RAVED ABOUT IT!!!!..." See more"

Chef Danielle

Jul. 17, 2007

"This recipe is good. As stated by a previous reviewer, you will be doing a bit of prep work but it will be worth it. I agree that the chicken should be baked and then broiled to be crispy on the out..." See moreside (if that is what you like). I agree about sliced cheese versus shredded. I agree that roast red peppers add a great flavor. Next time I will experiment by adding some spinach or asparagus which may add to the elegance of this dish. 7/17/07 I did add the asparagus to the chicken for a dinner party and it was delicious. It was so pretty to see the red, white and green inside the chicken. I think it needs a sauce over the top though. I will continue to perfect this recipe."

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