Chicken Breasts Stuffed with Bell Pepper and Summer Squash

Chicken Breasts Stuffed with Bell Pepper and Summer Squash
  • 4 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • stuffing:

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    onion, chopped

  • 4

    cloves of garlic, chopped

  • 1 1/2 cup
    (375 mL)

    red or greenpepper, diced

  • 1 1/2 cup
    (375 mL)

    summer squash, diced

  • 1/2 cup
    (125 mL)

    grated mozarella cheese

  • 1 Tbsp.
    (15 mL)

    fresh basil, chopped

  • 2 tsp.
    (10 mL)

    fresh chive, chopped

  • salt and ground pepper to taste

  • 4

    boneless chicken breasts

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

Preparation

Preheat oven to 375°F (190°C).

In a pannikin, heat 1 Tbsp (15 mL) of olive oil on moderate heat.

Add onion and garlic and cook about 3 minutes or until the onion has softened.

Add bell pepper and summer squash and continue cooking, stirring for 3 minutes.

Remove from heat. Add cheese, basil, chive, salt and pepper. Mix well, let cool slightly and set aside.

With a small knife, make an incision on the length of the chicken breast to form a pouch. Stuff each pouch with the bell pepper and summer squash mixture. Close breasts with toothpicks.

In the pannikin, heat the remaining oil on moderate heat. Cook stuffed chicken breasts for 3 minutes on each side or until brown.

Finish cooking in oven for about 20 minutes or until clear liquid runs from chicken when pricked.

Cut breast in two immediately before serving.

Source: Metro