Prep 10 mins
Cook 40 mins
Chicken breasts stuffed with ricotta, onion, mushroom, and roasted red peppers. Nice filling meal that you propably have all the ingredients on hand. Good for a weekday dinner or dinner party. Enjoy!
- 4 chicken breasts
- 1 cup ricotta cheese
- 1⁄4 cup chopped portabella mushroom
- 1⁄4 cup chopped onion
- 2 roasted red peppers
- 1 teaspoon garlic powder
- salt and pepper
- Preheat oven to 400.
- Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.
This was wonderful! I made a slight variation on stuffing the breasts. They were thick, so I cut them in half vertically and laid one half in the pan. Then a layer of the stuffing, then another layer of chicken breasts, then more stuffing. Same idea, but a bit easier for me than cutting and filling a pocket. The aroma that filled the house while they were baking was incredible! There were some left so we reheated them another day and they were excellent. This is what I'm serving at my next dinner party, which will be soon - can't wait to have it again. Thanks for a superb recipe.
I omited the mushrooms and used fresh garlic and some minced ham. The filling had terrific flavor, even my toddler loved it.
Another great chicken idea! I left out the mushrooms, but I loved the filling anyway. The onions, peppers and cheese were a great combo and I'm sure the mushrooms woudl have been great too...I just don't like them! :) Thanks for sharing an easy delicious dinner! Made fore PAC fall 09.