Stuffed Chicken

*I know Shannon already posted something similar, but this is a little different*

4 chicken breasts
1 red bell pepper, sliced long ways
1 container spreadable cheese (I use an artichoke jalapeno)
1/4 cup Italian bread crumbs
2 cups Classico sun-dried tomato alfredo
lemon herb seasoning
garlic powder
chili powder
olive oil

1. Preheat oven to 375 degrees F.
2. Add olive oil and sliced bell pepper to small sauce pan. Sprinkle with lemon herb seasoning and saute for about 5 minutes on medium heat.
3. Pound chicken to about 1/4 inch thick. Flip and season with salt, pepper, and garlic powder.
4. Add spreadable cheese and a couple sliced bell peppers, to the center of the chicken breast. Fold the sides over and seal with tooth picks or string.
5. Place in a baking dish with fold side down and season top with bread crumbs, garlic powder, salt, pepper, and just a touch of chili powder.
6. Bake for 30 minutes. Remove from oven and remove tooth picks or string. Add alfredo sauce to the top of each chicken breast. Place back in oven for 15 minutes. Remove and serve.

NOTE: If you don't like bell peppers substitute the bell peppers for sun dried tomatoes.

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