Ingredients:

  • 1 cup (150g) roasted red peppers, chopped
  • 1 cup (150g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil, chopped
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Salt and pepper to taste
  • 4 large boneless, skinless chicken breasts (about 6 oz or 170g each)
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) paprika
  • 1 tablespoon (15ml) olive oil for drizzling
  • Fresh basil leaves for garnish
  • Balsamic reduction (optional)

Instructions:

  1. Slice pockets into the chicken breasts using a sharp knife, season with garlic powder, onion powder, paprika, salt, and pepper. Drizzle with olive oil and let marinate for 15 minutes.
  2. In a mixing bowl, combine roasted peppers, ricotta, Parmesan, basil, and olive oil. Mix until well combined. Season with salt and pepper.
  3. Carefully fill each chicken breast pocket with the stuffing mixture. Secure with toothpicks if needed.
  4. Preheat the oven to 375°F (190°C). Place stuffed chicken breasts in a baking dish, drizzling a little olive oil on top. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Let the chicken rest for 5 minutes before slicing. Garnish with fresh basil and balsamic reduction, if desired.