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Ingredients
| chicken breasts: 6 breasts (halved) |
| honey mustard: 1/4 cup |
| regular mayonnaise: 2 Tbl |
| olive oil: 1 Tbl |
| red wine vinegar: 1 Tbl |
| dried parsley: 1 tsp |
| dried oregano (ground): 1 tsp |
| dried basil (ground): 1 tsp |
| mozzarella cheese, whole milk (shredded): 2 cups |
| spinach: 1 1/2 cups (chopped) |
| red bell pepper: 1 pepper (finely chopped) |
| garlic: 3 cloves (minced) |
| black pepper: 3/4 tsp (fresh ground) |
| dried rosemary: 1 tsp |
| parmesan cheese (grated): 3/4 cup |
Red Bell Pepper-Spinach Stuffed Chicken Breasts
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
- In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
- Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
- Heat oven to 375ºF.
- Line a large baking pan with foil and sray with nonstick cooking spray.
- In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
- Stuff 1/6 of mixture into each chicken breast pocket.
- Sprinkle with salt, pepper, and rosemary.
- Bake for 20 minute.
- Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.