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Primavera Stuffed Chicken Breast
This recipe really needs no sides as it has plenty of roasted vegetables to add that extra deliciousness.
Prep Time: 00:15
Cook Time: 00:25
4 boneless, skinless chicken breasts
1 zucchini, halved lengthwise and thinly sliced into half-moons
3 medium tomatoes, halved and thinly sliced into half-moons
2 yellow bell peppers, thinly sliced
1/2 red onion, halved then thinly sliced
2 tablespoons , olive oil
1 teaspoon italian seasoning
kosher salt and black pepper to taste
1 cup shredded mozerella
1Preheat oven to 400. Place Chicken Breasts on parchment lined baking sheet. Make slits in each chicken breast but do not cut through fully. Stuff each slot with zucchini, tomato, bell pepper, and red onion.
2Drizzle with olive oil and season with italian seasoning, salt and pepper. Evenly distribute mozzerella.
3Bake Chicken until cooked through and no pink remains, about 25 mins,
FOOD SAFETY If you have any vegetables left that you did not use throw them out as you likely have contaminated them with the chicken that you have touched. You could add pecorino romano or a sprinkle of Parmesan on top just before serving if you want.
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