Stuffed Chicken Valentino

Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.

Ingredients

•     8 skinless, boneless chicken breast halves

•     2 teaspoons dried Italian seasoning

•     4 tablespoons grated Parmesan cheese

•     2 (6 ounce) jar roasted red bell peppers, drained

•     ½ cup chopped fresh chives

•     8 tablespoons shredded mozzarella cheese

•     salt and pepper to taste

•     4 tablespoons olive oil

Directions

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

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

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