Roasted Red Pepper, Mozzarella & Basil Stuffed Chicken

The minute I saw this recipe online I just knew I had to make it. It looked delicious.

  Here is the finished masterpiece and it came out amazing..

Ingredients:

• 4 Boneless skinless chicken breasts (I used organic chicken)
• 8 ounces fresh mozzarella, sliced into 8 slices
• 1 12 oz jar of roasted red peppers sliced into 1 inch pieces
• 1 bunch of basil, whole leaves (I used organic spinach leaves)
• 1/4 cup fresh grated parmesan
• 1 tablespoon italian seasoning
• salt and pepper for seasoning

Directions:

preheat oven to 400 degrees. Grease a 9×12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast 1/2 of the italian seasoning and salt and pepper. Stack the roasted red pepper, spinach, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, spinach and roasted red pepper as necessary. Sprinkle with the remaining italian seasoning. Bake chicken for 30-40 minutes. Pull chicken out of oven and turn the oven to high broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until cheese is browned and bubbly, about 5 minutes..