Name: Stuffed Chicken Valentino
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4; Dried Italian seasoning - 1 teaspoon; Grated Parmesan cheese - 2 tablespoons; Roasted red bell peppers, drained - 1 (6 ounce) jar; Chopped fresh chives - ¼ cup; Shredded mozzarella cheese - 4 tablespoons; Salt and pepper to taste -; Olive oil - 2 tablespoons

Ingredients for - Stuffed Chicken Valentino

1. Skinless, boneless chicken breast halves 4

2. Dried Italian seasoning 1 teaspoon

3. Grated Parmesan cheese 2 tablespoons

4. Roasted red bell peppers, drained 1 (6 ounce) jar

5. Chopped fresh chives ¼ cup

6. Shredded mozzarella cheese 4 tablespoons

7. Salt and pepper to taste

8. Olive oil 2 tablespoons

How to cook deliciously - Stuffed Chicken Valentino

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

2 . Stage

Slice a chicken breast in half lengthwise, leaving halves attached on one side. Open breast and lay flat; it should resemble a butterfly. Place between two sheets of plastic wrap and pound flat. Repeat with remaining chicken breasts.

3 . Stage

Combine Italian seasoning, Parmesan cheese, and chives in a bowl; sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper and top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in the prepared baking dish. Season rolls with salt and pepper; drizzle with olive oil.

4 . Stage

Bake in the preheated oven for 15 minutes. Set oven to broil; continue cooking for 5 to 10 minutes.

5 . Stage

Remove from the oven, slice to display colorful filling, and serve.