Rcs 11 Roasted Red Pepper Chicken Rolls
Savor the irresistible flavors of Rcs 11 Roasted Red Pepper Chicken Rolls, a mouthwatering dish that combines juicy, tender chicken breasts with a creamy, cheesy roasted red pepper filling. This recipe showcases a delightful blend of cream cheese, mozzarella, garlic, and fresh basil tucked inside perfectly seasoned chicken pockets, brushed with a paprika-infused olive oil glaze for a burst of flavor and visual appeal. Baked to golden perfection, these stuffed chicken rolls are a versatile centerpiece for weeknight dinners or special occasions. With a prep time of just 20 minutes and a cook time of 30, this quick and delicious dish is ideal for busy cooks seeking gourmet flair. Serve with steamed vegetables or a crisp green salad for a wholesome, crowd-pleasing meal. Keywords: roasted red pepper chicken rolls, stuffed chicken recipe, creamy chicken dinner, quick baked chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large roasted red peppers
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil and set aside.
Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully butterfly each chicken breast by slicing it horizontally to create a pocket, being careful not to cut all the way through.
In a mixing bowl, combine the cream cheese, shredded mozzarella cheese, minced garlic, roasted red peppers (chopped into small pieces), and fresh basil. Mix until well combined.
Season the inside of each chicken breast with a pinch of salt and pepper, then fill each pocket with a generous spoonful of the cheese and roasted red pepper mixture.
Secure the edges of the chicken breasts with toothpicks to keep the filling in place while cooking.
In a small bowl, mix the olive oil, paprika, remaining salt, and black pepper. Brush this mixture over the outside of the chicken breasts for added flavor and color.
Place the stuffed chicken breasts into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F or 74°C).
Once cooked, remove the chicken rolls from the oven and let them rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve the roasted red pepper chicken rolls with a side of steamed vegetables or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1017 mg | 78% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2006 mg | 43% | |
*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.
