Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts
Elevate your dinner table with these irresistible Fontina Cheese and Red Sweet Pepper Stuffed Chicken Breasts! This elegant yet approachable recipe features tender chicken breasts stuffed with a luscious blend of creamy Fontina cheese, sautéed red sweet bell peppers, fresh parsley, and garlic. Each chicken breast is beautifully seared to golden perfection, then oven-baked with a flavorful broth for an extra juicy finish. With a tempting balance of smoky paprika seasoning and herbaceous notes, this dish is both sophisticated and comforting. Perfect for easy entertaining or a delicious weeknight dinner, serve these stuffed chicken breasts with roasted vegetables or a crisp green salad for a meal that’s sure to impress. An ideal choice for foodies seeking refined yet easy-to-make chicken recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Fontina cheese
- 1 large Red sweet bell pepper
- 2 tablespoons Fresh parsley
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 8 pieces Toothpicks
- 1 cup Chicken broth
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Wash and pat dry the chicken breasts. Using a sharp knife, carefully create a pocket in each chicken breast by slicing lengthwise from one side without cutting all the way through.
Finely dice the red sweet bell pepper and mince the garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the red bell pepper and garlic until soft and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
Grate the Fontina cheese and chop the fresh parsley. In a bowl, combine the sautéed bell pepper, Fontina cheese, parsley, and a pinch of salt and black pepper.
Stuff each chicken breast pocket with the cheese and pepper mixture, being careful not to overfill. Secure the opening with toothpicks to keep the filling inside.
Rub the outside of each chicken breast with a mixture of 1 tablespoon of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika.
Heat a large, oven-safe skillet over medium-high heat and add the butter. Sear each chicken breast for 2-3 minutes per side until golden brown.
Pour the chicken broth into the skillet to deglaze the pan, scraping up any browned bits from the bottom.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the oven and let them rest for 5 minutes. Carefully remove the toothpicks.
Serve warm, drizzled with the pan juices, alongside your favorite sides such as roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 275.4 g | 551% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1726 mg | 133% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
