Tender and juicy Cheesy Red Pepper Stuffed Chicken Breast
Course dinner
Cuisine American
Keyword bell pepper, cheese, chicken
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 7
Ingredients
6-7boneless skinless chicken breasts
8ouncescream cheese - room temperature
1-2cupsSargento Chef Blends Shredded 6 Cheese Italiandivided
1red pepper diced into small pieces
1cupplain greek yogurt
½cupparmesan cheese
1cupbread crumbs
1tspgarlic powder
½tspseason salt
¼tspsalt
¼tsppepper
Instructions
Spray a 9x13 glass baking dish with cooking spray - set aside.
Preheat the oven to 375 degrees.
In a mixer - combine the cream cheese, 1 cup of the shredded cheese & the bell pepper - beat until well blended and creamy.
In a small bowl combine greek yogurt & parmesan cheese - whip together until fully blended - set aside.
Pound chicken breast with a meat tenderizer until flat.
Take each chicken breast & spoon a little of the cheese/bell pepper mixture in the center - roll it up & place it in the prepared baking dish. Repeat with each breast.
Once all the chicken is stuffed - spread on your yogurt/cheese mixture.
Top with the bread crumbs and seasonings (garlic, seasoned salt, salt and pepper).
Bake for 25 minutes or until internal temp reaches 165 degrees.
When you have about 5 minutes left - remove & top with the remaining cheese & return to the oven to allow it to melt & brown.
Notes
To make in the air fryer - cut the recipe in half to accommodate the size of the air fryer.Then reduce the size of the chicken breasts - pounding very thin to reduce the cooking time.Cook at 360 degrees for 6-8 minutes. Add the cheese - then cook another 4-6 minutes - or until internal temp reaches 165 degrees and cheese is melted.