Pepper-Cheese Stuffed Chicken Breast

Makes 4
Prep 10 m
Bake 20 m



  1. 1 of 5 Heat oven to 375 degrees F. Line a 13 x 9 x 2-inch baking dish with foil; coat with nonstick cooking spray.
  2. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 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 Information for Pepper-Cheese Stuffed Chicken Breast
Servings Per Recipe: 4
Per Serving: 42 g pro., 371 kcal cal., 25 g carb., 4 g sat. fat, 215 mg chol., 11 g Fat, total, 1373 mg sodium, 1 g fiber
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/23/2019