Rcs 11 Roasted Red Pepper Chicken Rolls
Savor the irresistible flavors of Rcs 11 Roasted Red Pepper Chicken Rolls, a mouthwatering dish that combines juicy, tender chicken breasts with a creamy, cheesy roasted red pepper filling. This recipe showcases a delightful blend of cream cheese, mozzarella, garlic, and fresh basil tucked inside perfectly seasoned chicken pockets, brushed with a paprika-infused olive oil glaze for a burst of flavor and visual appeal. Baked to golden perfection, these stuffed chicken rolls are a versatile centerpiece for weeknight dinners or special occasions. With a prep time of just 20 minutes and a cook time of 30, this quick and delicious dish is ideal for busy cooks seeking gourmet flair. Serve with steamed vegetables or a crisp green salad for a wholesome, crowd-pleasing meal. Keywords: roasted red pepper chicken rolls, stuffed chicken recipe, creamy chicken dinner, quick baked chicken.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large roasted red peppers
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 8 pieces toothpicks
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil and set aside.
Step 2
Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully butterfly each chicken breast by slicing it horizontally to create a pocket, being careful not to cut all the way through.
Step 3
In a mixing bowl, combine the cream cheese, shredded mozzarella cheese, minced garlic, roasted red peppers (chopped into small pieces), and fresh basil. Mix until well combined.
Step 4
Season the inside of each chicken breast with a pinch of salt and pepper, then fill each pocket with a generous spoonful of the cheese and roasted red pepper mixture.
Step 5
Secure the edges of the chicken breasts with toothpicks to keep the filling in place while cooking.
Step 6
In a small bowl, mix the olive oil, paprika, remaining salt, and black pepper. Brush this mixture over the outside of the chicken breasts for added flavor and color.
Step 7
Place the stuffed chicken breasts into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F or 74°C).
Step 8
Once cooked, remove the chicken rolls from the oven and let them rest for 5 minutes. Carefully remove the toothpicks before serving.
Step 9
Serve the roasted red pepper chicken rolls with a side of steamed vegetables or a fresh green salad. Enjoy!
Nutrition Facts
| Serving size | (967.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2176.2 |
| Total Fat 116.4g | 0% |
| Saturated Fat 48.4g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 786.4mg | 0% |
| Sodium 1640.9mg | 0% |
| Total Carbohydrate 13.8g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 4.4g | |
| Protein 251.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 1016.6mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 2006.4mg | 0% |
Source of Calories