Pepper-Cheese Stuffed Chicken Breast

Pepper-Cheese Stuffed Chicken Breast
Servings: 4 Prep 10 mins Bake 375°F 20 mins


  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1 7 ounce jar roasted red peppers, drained and chopped
  • 4 tablespoons herb-flavored cheese spread
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 2/3 cup packaged seasoned bread crumbs

Make It

1. Heat oven to 375 degrees F. Line a 13 x 9 x 2-inch baking dish with foil; coat with nonstick cooking spray.

2. Insert sharp paring knife into thicker side of each chicken breast half and cut a pocket lengthwise, carefully making it as wide as possible without puncturing sides.

3. Divide red peppers into 4 equal portions; spoon one portion into each pocket. Spread 1 tablespoon herb cheese on top of red pepper in each pocket. Secure sides with toothpicks.

4. Combine flour, salt and pepper on waxed paper. Beat eggs lightly in a pie plate. Dip chicken into flour; shake off excess. Then dip in egg; coat with crumbs. Place in prepared baking pan; coat chicken breast tops with cooking spray.

5. Bake in 375 degree F oven for 20 minutes until golden and internal temperature registers 170 degrees F on instant-read thermometer. Remove toothpicks. Serve with sugar snap peas and buttered noodles, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 371, Fat, total (g): 11, chol. (mg): 215, sat. fat (g): 4, carb. (g): 25, fiber (g): 1, pro. (g): 42, sodium (mg): 1373, Percent Daily Values are based on a 2,000 calorie diet.