Stuffed Chicken Valentino

Stuffed Chicken Valentino

237
Emily Compson Trenbeath 6

"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."

Ingredients

55 m servings 234 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

237
  1. 307 Ratings

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Most helpful

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...

Most helpful critical

This dish was ok. My father & brother loved it but I was not crazy about it. I used the block mozzarella as suggested by others but found it very difficult to roll the chicken. I would suggest u...

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...

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 t...

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!!!!

Very nice dish. The flavors all work well together and the presentation is pretty and colorful. I seasoned the breasts with salt and pepper and didn't bother mixing the seasonings, Parmesan and ...

This is a definite 5 star recipe. I added marinated artichokes w/ the filling (which added even more flavor), and I put italian dressing over the chicken instead of olive oil. I will make this c...

So flavorful! Make sure you don't overcook. I thought it tasted best when the red bell peppers were in every bite, not spaced out inside the chicken.

This chicken was great! Just like the recipe said looked like it came out of a fancy restaurant, but was very easy to make. We did use the Italian blend cheese and we also added fresh minced gar...

absolutely delicious!! i added spears of asparagus to the rolls along with the red peppers. great combo of flavors. it was relatively simple and quick, yet seemed very elegant and looked spectac...

Love this chicken recipe! The description is correct. I made this for mother's day dinner and the family commented it looked like something we could have ordered in a high end restaurant. I se...