Chicken for dinner? Again? You won’t be getting that response anymore when you serve up these chicken roll-ups. We were tired of the plain, old chicken as well and were looking for a creative, packed full of flavor dinner. How can you go wrong with something stuffed with mozzarella and sweet peppers?
- 8 Chicken Breasts, skinless boneless, pounded thin
- Fresh Mozzarella, sliced
- 1 Jar Marinated Roasted Red Peppers
- Fresh Basil
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
- Garlic Powder
- Onion Powder
With a meat tenderizer, or a wine bottle in our case!, pound the chicken until they are about a quarter inch thin. You could also have the butcher pound it for you as well. Once thin, marinate the chicken in olive oil, balsamic vinegar, garlic powder and onion powder. Let the meat marinate for at least an hour in the refrigerator.
Preheat the oven to 375 degrees. When the meat is done marinating, lay out each piece and layer the mozzarella cheese and roasted red peppers. Chop up several basil leaves for each chicken and spread across the chicken. Sprinkle with salt and pepper.
Carefully roll up the stuffed chicken and place into a greased glass pyrex pan. Top each chicken with more mozzarella.
Bake the chicken for about 45 minutes, or until the juices run clear. Serve with pasta!