Peppers and Cheese Stuffed Chicken

04 Oct

Bone-in chicken breasts, seasoned and stuffed with green peppers, onions, and mozzarella cheese.

-By Carrie (Strommen) Lennie


2 small onions, divided
3 red and/or green peppers, divided
1 Tbsp olive oil
1 clove garlic, minced
¾ tsp salt, divided
½ tsp pepper, divided
½ tsp dry herbes de provence (Spice Islands’)
4 bone-in chicken breast halves (8 oz each)
½ cup shredded mozzarella


  1. Preheat oven to 425 degrees.
  2. Finely chop 1 onion; cut remaining onion into wedges. Finely chop 1 pepper and cut others into strips. In large nonstick skillet, heat oil over medium heat. Add chopped onion, chopped pepper, garlic, ½ tsp salt, ¼ tsp pepper and herbes de Provence. Cook, stirring occasionally until softened, 4 minutes. Let stand until cool enough to handle with fingers.
  3. Separate skin from breast meat leaving skin attached. Tuck ¼ of onion and peppers mixture and 1 Tbsp cheese under skin of each breast. Sprinkle chicken with remaining salt and pepper; place in shallow roasting pan.
  4. Roast until no longer pink near bone and juices run clear when pierced with fork, about 40 minutes.
  5. Add remaining pepper strips and onion wedges to roasting pan during last 30 minutes of cooking time.
  6. Transfer chicken and vegetables to platter; drizzle with pan juices.
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Posted by on October 4, 2011 in Main Dishes


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