Ingredients:
4 boneless, skinless chicken breasts
8 oz. fresh mozzarella, sliced into 8 slices
1 jar (12 oz.) of roasted red peppers sliced into 1 inch pieces (about 2 whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 Tablespoon Italian seasoning
Salt and pepper for seasoning
Directions:
Preheat oven to 400 degrees Fahrenheit. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breasts in casserole dish opened up. Sprinkle the exposed insides of the chicken breasts with 1/2 of the Italian seasoning and salt and pepper. Stack the red pepper, basil, and 1 slice of mozzarella on the bottom side of each chicken breast. Fold the top flap of the chicken over, tucking in the mozzarella, basil, and red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes.
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