Mozzarella Stuffed Chicken Breast with Roasted Bell Pepper Sauce

I served this with whole wheat fusilli pasta.

For stuffed chicken:
chicken breasts, pounded out flat
1 1/2 cup shredded mozzarella cheese
6 tbsp sundried tomatoes, packed in oil, chopped
1 tbsp dried italian seasoning
1 shallot, diced
1 green onion, chopped
1 garlic clove, minced
salt and pepper for seasoning
crushed red pepper flakes for seasoning
2 tbsp butter
olive oil

Preheat oven to 375 degrees

In a bowl, combine cheese, sundried tomatoes, italian seasoning, shallot, green onion, garlic, season with salt, pepper, red pepper flakes. Mix well. Place mixture in the center of flatten chicken breast and roll up. Reserve about 1/4 of cheese mixture. Season outside of chicken with salt and pepper.

In a sauté pan, drizzle with olive oil and melt butter over medium-high heat. Place rolled up chicken and brown on all sides. Start with seam side down. Be careful not to unroll while turning. Once browned on all sides, place in a casserole dish and set aside.

For sauce:
olive oil
2 garlic cloves, minced
1 cup roasted red bell peppers, chopped
1/2 cup dry sherry
1/4 chicken stock/broth
1 tbsp tomato paste
1 tsp italian seasoning
1 can diced tomatoes
salt and pepper for seasoning
crushed red pepper flakes for seasoning

In the same sauté pan, drizzle with olive oil. Heat over medium-high heat. Add garlic and sauté for a couple of minutes. Add roasted red bell peppers and sauté for about 5 minutes. Add sherry and chicken stock/broth and sauté for another 5 minutes. Add tomato paste, italian seasoning, diced tomatoes and season with salt, pepper and crushed red pepper. Reduce heat to a simmer and cook for an additional 10 minutes, stirring occasionally.

Pour sauce over chicken and sprinkle chicken with reserved cheese mixture. Bake for about 20 minutes.

Top pasta (optional) with sauce and chicken. Serve and ENJOY!!!!

Wine pairing....Pinot Noir or Sauvignon Blanc.