Portobello, Roasted Red Pepper & Mozzarella stuffed Chicken Breasts


Yep it’s what’s for dinner. Well left overs for tonight, as I made this delectable dish last night.

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I’m often getting tired of making the same grilled chicken breasts marinated in Italian dressing, for dinner. Let’s face it, after so many times we feel we will cluck like a chicken sooner or later.  So while at the food store last night, I decided to reinvent a dish I made a few months ago after getting a great deal on asparagus. The only problem was, I wasn’t spending $4.99 lb for asparagus, so I improvised.

Dave and I love mushrooms, especially the baby portobello ones. So I bought my ingredients and went to work.

Ingredients:

  •  1 lb of thin sliced skinless chicken breasts
  • 1 package of baby portobello mushrooms washed and sliced
  • 1/2 cup of diced roasted red peppers
  • 8 oz of sliced mozzarella cheese
  • salt
  • pepper

 

Preheat oven to 375° and set aside a 9 x 13 inch baking pan for use. Prep your mushrooms by washing, drying, and slicing into bite sized pieces. Place in a skillet over low heat and sprinkle with some salt and pepper to taste.

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Remove mushrooms from skillet and place in a bowl. Mix in the roasted red peppers to the mushrooms and set aside. On a cutting board clean up your chicken cutlets removing any excess fat. Once chicken is trimmed up, lay pieces flat and pat dry with a paper towel. Layer cutlets with sliced mozzarella, then top with mushroom and roasted red pepper mixture.

Roll each chicken cutlet up, securing with toothpicks, and place in ungreased 9 x 13 inch baking dish. Top with remaining mozzarella cheese.

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Bake for 30 min at 375° or until chicken is cooked to temperature and cheese is slightly browned.

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Remember we didn’t grease the pan, nor add any juice, but look at the amount of juice that came out of these cutlets. I skimmed some of the fat (which was almost none to be honest) in a gravy seperater cup and reserved the juice on the side.

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This was by far, the most tender, juicy and delicious chicken cutlets I’ve had in, well I don’t know how long. Surprisingly enough there are a few left over for tonight and we will be having it again.

Dinner is served, all because I took a few extra minutes in the produce aisle. I hope if you try this dish you enjoy it as much as we did, and please let me know how you liked it.

Enjoy !

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