Pan-Seared Roasted Red Pepper Stuffed Chicken

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Serving: Makes 4 (1-chicken breast) servings.

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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. Spray a large glass baking dish with cooking spray; set aside.
3. Slice each chicken breast in half lengthwise, making sure not to cut it all the way through; open it up and lay it flat on a work surface.
4. Place it between 2 sheets of plastic wrap and gently pound with a meat mallet until it is of uniform size.
5. Repeat with other chicken breasts.
6. Sprinkle Italian seasoning evenly over each chicken breast.
7. Place 3 strips of roasted pepper on one side of each chicken breast and top each with 1 tablespoon pesto, some minced garlic, 2 slices of mozzarella cheese and salt and pepper to taste.
8. Fold each breast and secure with a toothpick to prevent it from unfolding.
9. In a large skillet over medium heat, combine oil and butter.
10. Once butter is melted, add chicken breasts and sauté on both sides for 2 to 3 minutes or until golden.
11. Transfer chicken to the prepared baking dish and bake for 15 minutes or until juices run clear. Serve immediately.
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Nutrition Facts

Nutrition Information Per Serving:
Calories: 480 (Calories from Fat: 290)
Total Fat: 33g (Saturated Fat: 14g)
Protein: 41g
Total Carbohydrates: 5g (Dietary Fiber: 1g
Sugars: 1g)
Cholesterol: 140mg
Sodium: 800mg