Stuffed Chicken with Roasted Red Pepper Sauce

Name: Stuffed Chicken with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Boneless Skinless Chicken Breast; 1 cup Chopped Arugula; 8 ounces, weight Fresh Mozzarella, Chopped; 1/4 cups Chopped Roasted Red Peppers; 2 cups Flour, Seasoned With Salt And Pepper; 3 whole Eggs, Beaten; 3 cups Italian Panko Bread Crumbs; 1 cup *Sauce-Recipe Below*; 1/4 cups Butter; 1/4 cups Honey; 20 whole Basil Leaves, Chopped; 1/2 jars (12 Oz. Jar) Roasted Red Peppers

Servings: persons

4 pieces Boneless Skinless Chicken Breast
1 cup Chopped Arugula
8 ounces, weight Fresh Mozzarella, Chopped
1/4 cups Chopped Roasted Red Peppers
2 cups Flour, Seasoned With Salt And Pepper
3 whole Eggs, Beaten
3 cups Italian Panko Bread Crumbs
1 cup *Sauce-Recipe Below*
1/4 cups Butter
1/4 cups Honey
20 whole Basil Leaves, Chopped
1/2 jars (12 Oz. Jar) Roasted Red Peppers

1
Pound flat the chicken breasts and season on both sides.
2
Mix together arugula, mozzarella and red peppers.
3
Stuff each chicken breast with the mixture and roll.
4
Coat each breast in seasoned flour, then egg, then the panko bread crumbs.
5
In a pan, heat some oil and fry each side the of the coated chicken breast until brown (about 3 minutes on each side).
6
Remove from the fry pan and place in the oven at 350 degrees for about 20 minutes.
7
While these are baking you can put together the sauce.
8
In a blender, combine the sauce ingredients and blend until smooth.
9
Pour mixture into a sauce pan and simmer for 10 minutes.
10
Remove the chicken breasts from the oven and top with sauce.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pieces Boneless Skinless Chicken Breast, 1 cup Chopped Arugula, 8 ounces, weight Fresh Mozzarella, Chopped, 1/4 cups Chopped Roasted Red Peppers, and more.

Yes, Stuffed Chicken with Roasted Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!