Cheesy Red Pepper Stuffed Chicken Breast
Tender and juicy Cheesy Red Pepper Stuffed Chicken Breast
Servings 7
Ingredients
- 6-7 boneless skinless chicken breasts
- 8 ounces cream cheese - room temperature
- 1-2 cups Sargento Chef Blends Shredded 6 Cheese Italian divided
- 1 red pepper diced into small pieces
- 1 cup plain greek yogurt
- ½ cup parmesan cheese
- 1 cup bread crumbs
- 1 tsp garlic powder
- ½ tsp season salt
- ¼ tsp salt
- ¼ tsp pepper
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.