Imagine a dish that transforms ordinary chicken into a culinary masterpiece - a symphony of herbs, cheese, and perfectly roasted peppers that will transport you straight to the heart of Italy. This Pepper Stuffed Herb Chicken isn't just a meal; it's an experience that combines elegant technique with mouthwatering flavors that will have your family and friends begging for seconds. Get ready to elevate your cooking game with this restaurant-worthy recipe that's surprisingly simple to prepare!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 bell peppers, halved
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the chicken cooks evenly and thoroughly.
- Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the halved peppers cut-side up in a baking dish.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Take each chicken breast and make a pocket by slicing it horizontally, being careful not to cut all the way through. Season the outside of the chicken breasts with salt and pepper.
- Stuff each chicken breast with the ricotta cheese mixture, ensuring they are filled generously but not overflowing. Use toothpicks to secure the openings if necessary.
- Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, sear the stuffed chicken breasts for about 3-4 minutes on each side until they are golden brown.
- After searing, carefully place the chicken breasts into the baking dish alongside the halved bell peppers. If desired, drizzle a little olive oil over the peppers and season them with salt and pepper.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Once cooked, remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
- Serve the pepper stuffed herb chicken warm, placing the stuffed chicken breasts on plates alongside the roasted bell peppers. Enjoy your delicious Italian-inspired meal!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C) for safe and juicy results.
- Cheese Mixture Perfection: Mix your ricotta and Parmesan thoroughly to distribute herbs evenly and create a creamy filling.
- Searing Secrets: When browning the chicken, use a hot skillet and don't move the chicken too much - this creates a beautiful golden crust.
- Prevent Dry Chicken: The foil-covered baking method helps retain moisture, ensuring your chicken stays tender and succulent.
- Resting Time Matters: Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat incredibly moist.
- Optional Enhancement: For extra flavor, try adding a sprinkle of fresh herbs or a drizzle of good quality olive oil just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 45g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 130mg
