Chicken Stuffed with Red Peppers and Basil

1. 1

   Preheat the oven to 450.

2. 2

   Rub the bell peppers with 1 tablespoon of the olive oil and put them on a baking sheet.

3. 3

   Roast the peppers for about 40 minutes, turning occasionally, until charred and very soft.

4. 4

   Transfer the peppers to a bowl to cool, then core, seed and peel.

5. 5

   Cut the peppers into 1-by-3-inch strips.

6. 6

   Using a sharp, thin knife, cut a horizontal pocket in each chicken breast half.

7. 7

   Season the pockets with salt and pepper and sprinkle 1 tablespoon of the Parmesan in each.

8. 8

   Tuck the basil leaves and roasted peppers into the pockets.

9. 9

   Press the chicken breasts lightly to close.

10. 10

    Heat 1 tablespoon of the olive oil in each of 2 medium skillets.

11. 11

    Season the chicken breasts with salt and pepper, add 4 to each skillet and cook over moderately high heat until browned on both sides, 7 to 8 minutes.

12. 12

    Serve the chicken warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.