Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.